Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer-Reference-Cited by-同舟云学术

Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer

Published:2014-06 Issue:3 Volume:120 Page:212-219
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Karabín Marcel¹,Rýparová Alena¹,Jelínek Lukáš¹,Kunz Thomas²,Wietstock Philip²,Methner Frank-Jürgen²,Dostálek Pavel¹

Affiliation:

1. Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague Czech Republic

2. Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Seestraße 13 13353 Berlin Germany

Funder

Ministry of Education, Youth and Sports of the Czech Republic

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.140/fullpdf

Reference61 articles.

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2. Brewing

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4. The oxygenated sesquiterpenoid fraction of hops in relation to the spicy hop character of beer;Goiris;J. Inst. Brew.,2002

5. The foaming properties of beer;Bamforth;J. Inst. Brew.,1985

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