CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. III. COLOUR REACTIONS ON THIN-LAYER AND PAPER CHROMATOGRAMS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1971.tb03389.x/fullpdf
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5. ESTIMATION OF AMINO NITROGEN IN WORTS AND BEERS USING EITHER NINHYDRIN OR 2,4,6-TRINITROBENZENE-1-SULPHONIC ACID
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1. Comparison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. Part 1. Optimisation of operating parameters;The Analyst;1987
2. HOP AND MALT PHENOLICS IN LAGER BREWING;Journal of the Institute of Brewing;1979-01-02
3. A new approach to the phenolic components in beer. Application to the determination of sinapic, ferulic, and p-coumaric acids;Journal of Agricultural and Food Chemistry;1977-07
4. ALKALINE STEEPING AND THE STABILITY OF BEER;Journal of the Institute of Brewing;1976-09-10
5. EFFECT OF VARIOUS POLYPHENOLS ON THE RATE OF HAZE FORMATION IN BEER;Journal of the Institute of Brewing;1974-03-04
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