The influence of yeast strain on the oxidative stability of beer-Reference-Cited by-同舟云学术

The influence of yeast strain on the oxidative stability of beer

Published:2021-01 Issue:3 Volume:127 Page:248-255
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Jenkins David¹²^ORCID,James Sue³^ORCID,Dehrmann Frieda³,Smart Katherine³⁴,Cook David¹^ORCID

Affiliation:

1. International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK

2. Current address: International Centre for Brewing and Distilling, School of Engineering and Physical Sciences Heriot‐Watt University Edinburgh EH14 4AS UK

3. Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK

4. Current address: Department of Chemical Engineering and Biotechnology University of Cambridge Philippa Fawcett Drive Cambridge CB3 0AS UK

Funder

University of Nottingham

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.650

Reference43 articles.

1. The chemistry of beer aging – a critical review

2. Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage

3. Influence of transport and storage conditions on beer quality and flavour stability

4. Standard method for measurement of oxidative resistance of beer by electron paramagnetic resonance;Barr D;J Am Soc Brew Chem,2008

5. Detection of Free Radicals in Beer Oxidation

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