Higher NADH Availability of Lager Yeast Increases the Flavor Stability of Beer-Reference-Cited by-同舟云学术

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Higher NADH Availability of Lager Yeast Increases the Flavor Stability of Beer

Published:2019-10-18 Issue:2 Volume:68 Page:584-590
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Xin,Song Yumei¹,Guo Liyun¹,Cheng Wangqi,Niu Chengtuo,Wang Jinjing,Liu Chunfeng,Zheng Feiyun,Zhou Yu,Li Xingge,Mu Yingjian¹,Li Qi^ORCID

Affiliation:

1. Beijing Yanjing Brewery Group Co., Ltd., Beijing 101300, China

Funder

State Administration of Foreign Experts Affairs

Ministry of Education of the People's Republic of China

Government of Jiangsu Province

China Scholarship Council

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Science Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05812

Reference43 articles.

1. Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage

2. Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability

3. Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing

4. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

5. Investigations on the Maillard Reaction of Dextrins during Aging of Pilsner Type Beer

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4. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer;European Food Research and Technology;2023-04-01

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