Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality-Reference-Cited by-同舟云学术

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Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Published:2018-06-15 Issue:4 Volume:17 Page:953-988
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Wannenmacher Julia¹^ORCID,Gastl Martina¹,Becker Thomas¹

Affiliation:

1. Inst. of Brewing and Beverage Technology; Technical Univ. of Munich; Weihenstephaner Steig 20 85354 Freising Germany

Funder

German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12352/fullpdf

Reference271 articles.

1. Location of the proanthocyanidins in the barley grain;Aastrup;Carlsberg Research Communications,1984

2. Identification and determination of phenolic constituents in natural beverages and plant extracts by means of a coulometric electrode array system;Achilli;Journal of Chromatography,1993

3. Humulus lupulus - a story that begs to be told. A review;Almaguer;Journal of the Institute of Brewing,2014

4. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers;Alonso García;Journal of Chromatography A,2004

5. Equilibrium study of complex formation among trivalent metals, glycine peptides and phenolates in aqueous solution;Angkawijaya;Journal of Solution Chemistry,2015

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