Modification of the Levels of Polyphenols in Wort and Beer by Addition of Hexamethylenetetramine or Sulfite during Mashing-Reference-Cited by-同舟云学术

Modification of the Levels of Polyphenols in Wort and Beer by Addition of Hexamethylenetetramine or Sulfite during Mashing

Published:2001-10-23 Issue:11 Volume:49 Page:5232-5237
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andersen Mogens L.¹,Skibsted Leif H.¹

Affiliation:

1. Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0105945

Reference24 articles.

1. Potential Antioxidants in Beer Assessed by ESR Spin Trapping

2. Electron Spin Resonance Spin Trapping Identification of Radicals Formed during Aerobic Forced Aging of Beer

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