The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer-Reference-Cited by-同舟云学术

The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer

Published:2020-11-05 Issue:47 Volume:68 Page:13888-13896
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kalb Valerian¹,Seewald Torsten²,Hofmann Thomas¹^ORCID,Granvogl Michael³^ORCID

Affiliation:

1. Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany

2. Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany

3. Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany

Funder

Allianz Industrie Forschung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04837

Reference50 articles.

1. Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beer

2. Chronic Toxicity/Oncogenicity Study of Styrene in CD Rats by Inhalation Exposure for 104 Weeks

3. Chronic toxicity/oncogenicity study of styrene in cd-1 mice by inhalation exposure for 104 weeks

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