STUDIES ON BEER HAZE FORMATION. 1. GAS CHROMATOGRAPHIC PROFILES OF BEER: POLYAMIDE RESIN ADSORBATES*
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1976.tb03729.x/fullpdf
Reference27 articles.
1. GENERAL COMPOSITION OF NON-BIOLOGICAL HAZES OF BEERS AND SOME FACTORS IN THEIR FORMATION. PART I
2. The Nitrogen Question in Brewing. Part III.-On the Flocculation or “Break” of Worts and Beers, and its Significance in Brewing Practice
3. CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. I. PRELIMINARY INVESTIGATIONS AND ANTHOCYANOGEN CONTENTS
4. CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. I. PRELIMINARY INVESTIGATIONS AND ANTHOCYANOGEN CONTENTS
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1. Identification of a new flavanol glucoside from barley ( Hordeum vulgare L.) and malt;European Food Research and Technology;2002-05-01
2. Analysis of procyanidins;Bioactive Natural Products (Part B);2000
3. Comparison of Polyphenol Interactions with Polyvinylpolypyrrolidone and Haze-Active Protein;Journal of the American Society of Brewing Chemists;1998-01
4. IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR;Journal of the Institute of Brewing;1994-11-12
5. Malt and Hop Flavanoids in Pilsner Beer;Beer Analysis;1988
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