Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer
Author:
Affiliation:
1. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Funder
Teknologi og Produktion, Det Frie Forskningsr??d
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02617
Reference35 articles.
1. The chemistry of beer aging – a critical review
2. Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer
3. Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer
4. Behavior and role of iron ions in beer deterioration
5. Electron Spin Resonance Spin Trapping Identification of Radicals Formed during Aerobic Forced Aging of Beer
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