Role of Riboflavin in Beer Flavor Instability: Determination of Levels of Riboflavin and Its Origin in Beer by Fluorometric Apoprotein Titration-Reference-Cited by-同舟云学术

Role of Riboflavin in Beer Flavor Instability: Determination of Levels of Riboflavin and Its Origin in Beer by Fluorometric Apoprotein Titration

Published:2002-02-07 Issue:6 Volume:50 Page:1548-1552
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Duyvis Martina G.¹,Hilhorst Riet¹,Laane Colja¹,Evans David J.¹,Schmedding Diederik J. M.¹

Affiliation:

1. Laboratory of Biochemistry, Wageningen University and Research Center, Dreijenlaan 3, 6703 HA Wageningen, The Netherlands, and Quest International, P.O. Box 2, 1400 CA Bussum, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010511k

Reference26 articles.

1. Mechanisms of Photosensitized Oxidation

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