Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (<i>Hordeum vulgare</i> L.)-Reference-Cited by-同舟云学术

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Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)

Published:2024-06-04 Issue:24 Volume:72 Page:13885-13897
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Spreng Stefan¹,Wannenmacher Julia²,Gastl Martina²,Dawid Corinna¹³^ORCID,Hofmann Thomas¹³^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany

2. Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany

3. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany

Funder

Bundesministerium für Wirtschaft und Technologie

Forschungskreis der Ernährungsindustrie

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00998

Reference41 articles.

1. The chemistry of beer aging – a critical review

2. The flavor instability of beer

3. A Discussion of Polyphenols in Beer Physical and Flavour Stability

4. Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

5. Aging characteristics of different beer types

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