Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer-Reference-Cited by-同舟云学术

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Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer

Published:2024-07-16 Issue:29 Volume:72 Page:16423-16437
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Spreng Stefan¹,Dawid Corinna¹²^ORCID,Dunkel Andreas³,Hofmann Thomas¹²^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. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany

3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany

Funder

Bundesministerium f?r Wirtschaft und Technologie

Forschungskreis der Ern?hrungsindustrie

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01000

Reference45 articles.

1. The chemistry of beer aging – a critical review

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

3. Primary odorants of pale lager beer

4. Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer

5. Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

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