EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP PHENOLIC CONSTITUENTS OF BEER AND BREWING MATERIALS IV. FURTHER OBSERVATIONS ON ANTHOCYANOGENS AND CATECHINS AS HAZE PRECURSORS IN BEER-Reference-Cited by-同舟云学术

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EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP PHENOLIC CONSTITUENTS OF BEER AND BREWING MATERIALS IV. FURTHER OBSERVATIONS ON ANTHOCYANOGENS AND CATECHINS AS HAZE PRECURSORS IN BEER

Published:1969-01-02 Issue:1 Volume:75 Page:61-83
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Gramshaw J. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1969.tb03184.x/fullpdf

Reference7 articles.

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes.;Food Science and Technology Research;2001

3. The Role of Flavanoid Polyphenols in Beer Stability;Journal of the American Society of Brewing Chemists;1996-06

4. Adsorption by Polyvinylpolypyrrolidone of Catechins and Proanthocyanidins from Beer;Journal of Agricultural and Food Chemistry;1995-10

5. Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions;Journal of Agricultural and Food Chemistry;1995-02

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