The chemical profiling of fatty acids during the brewing process
Author:
Affiliation:
1. Research Institute of Brewing and Malting, PLC; Prague Czech Republic
2. Faculty of Science, Charles University, Department of Analytical Chemistry; Prague Czech Republic
Funder
Ministerstvo Školství, Mládeže a Tělovýchovy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9369/fullpdf
Reference31 articles.
1. An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing;Cozzolino;Food Res Int,2016
2. The foaming properties of beer;Bamforth;J Inst Brewing,1985
3. Lipids in the brewery - a material balance;Anness;J Inst Brewing,1985
4. Factors affecting the formation of medium chain fatty acids during fermentation;Clarke;MBAA Tech Quart,1981
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