THE INTRINSIC INFLUENCE OF CATECHINS AND PROCYANIDINS ON BEER HAZE FORMATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1984.tb04293.x/fullpdf
Reference28 articles.
1. Ahrenst-Larsen , B. Erdal , K. 1979 631
2. THE REACTIONS BETWEEN POLYPHENOLS AND ALDEHYDES AND THE INFLUENCE OF ACETALDEHYDE ON HAZE FORMATION IN BEER
3. Synthesis of condensed tannins. Part 9. The condensation sequence of leucocyanidin with (+)-catechin and with the resultant procyanidins
4. STRUCTURE ELUCIDATION OF THREE DIMERIC PROANTHOCYANIDINS ISOLATED FROM A COMMERCIAL BELGIAN PILSNER BEER
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