CONTENTS OF SIMPLE, POLYMERIC AND COMPLEXED FLAVANOLS IN WORTS AND BEERS AND THEIR RELATIONSHIP TO HAZE FORMATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1983.tb04137.x/fullpdf
Reference38 articles.
1. GENERAL COMPOSITION OF NON-BIOLOGICAL HAZES OF BEERS AND SOME FACTORS IN THEIR FORMATION. PART I
2. The Dissolving and Oxidation of Malt Tannoids on Mashing-in
3. Analytical Methods for Polyphenols in Brewing. V. Chromatography and Spectroscopy of Tanninogens in Malt and Beer
4. Analytical Methods for Polyphenols in Brewing. III. Simultaneous Determination of Anthocyanogens and Catechins (Tanninogens) in Brewing Materials
5. TRIMERIC AND OLIGOMERIC FLAVANOIDS IN BEER: A JOINT APPLICATION OF SEPHADEX LH-20 AND REVERSED-PHASE GRADIENT ELUTION HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
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