Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
Author:
Affiliation:
1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02649
Reference54 articles.
1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
2. Determination of free amino acids in beers: A comparison of Czech and foreign brands
3. Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay
4. Nachweis von Maillard-Produkten in Malzen, Bieren und Braucouleuren
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