Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling
Author:
Affiliation:
1. Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.668
Reference41 articles.
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2. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
3. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels
4. 1,2-Dicarbonyl Compounds in Commonly Consumed Foods
5. Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion
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