A Discussion of Polyphenols in Beer Physical and Flavour Stability-Reference-Cited by-同舟云学术

A Discussion of Polyphenols in Beer Physical and Flavour Stability

Published:2010 Issue:4 Volume:116 Page:369-380
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Aron Patricia M.,Shellhammer Thomas H.

Publisher

Wiley

Subject

Food Science

Reference123 articles.

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3. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer;Andersen;J. Agr. Food Chem.,1998

4. Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing;Andersen;J. Agr. Food Chem.,2001

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