INTERPRETATION OF ULTRAVIOLET ABSORPTION IN WORT AND BEER. THE MAJOR ROLE OF NUCLEIC ACID DERIVATIVES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1972.tb03441.x/fullpdf
Reference10 articles.
1. The Determination of Total Nucleic Acid Derivatives in Wort and Beer
2. Nucleic Acids Determination. Part II.
3. Delisle , A. L. Phaff , H. J. Proceedings of the American Society of Brewing Chemists 1961 103
4. PHENOLIC CONSTITUENTS OF BEER AND BREWING MATERIALS
5. NITROGENOUS CONSTITUENTS OF BREWING MATERIALS*: IV. NOTE ON THE ISOLATION OF ADENOSINE AND GUANOSINE FROM UNHOPPED WORT
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1. QUANTITATIVE ANALYSIS OF PURINE NUCLEOSIDES AND FREE BASES IN WORT AND BEER;Journal of the Institute of Brewing;1994-05-06
2. APPLICATIONS OF FAST PROTEIN LIQUID CHROMATOGRAPHY (FPLC) TO THE ANALYSIS OF THE NITROGENOUS CONSTITUENTS OF BEER;Journal of the Institute of Brewing;1992-03-04
3. THE CAMBRIDGE PRIZE LECTURE 1989: APPLICATIONS OF COLUMN CHROMATOGRAPHY TO THE ANALYSIS OF BREWING RAW MATERIALS, WORT AND BEER;Journal of the Institute of Brewing;1991-05-06
4. A SIMPLE METHOD FOR THE ISOLATION OF PURINE NUCLEOSIDES FROM WORT AND BEER USING COLUMN CHROMATOGRAPHY;Journal of the Institute of Brewing;1988-01-02
5. FRACTIONATION OF HIGH AND LOW MOLECULAR WEIGHT COMPONENTS FROM WORT AND BEER BY ADSORPTION CHROMATOGRAPHY USING THE GEL SEPHADEX LH20;Journal of the Institute of Brewing;1986-09-10
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