Photooxidative Degradation of Beer Bittering Principles: A Key Step on the Route to Lightstruck Flavor Formation in Beer-Reference-Cited by-同舟云学术

Photooxidative Degradation of Beer Bittering Principles: A Key Step on the Route to Lightstruck Flavor Formation in Beer

Published:2005-01-27 Issue:5 Volume:53 Page:1489-1494
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huvaere Kevin¹,Andersen Mogens L.¹,Skibsted Leif H.¹,Heyerick Arne¹,De Keukeleire Denis¹

Affiliation:

1. Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, Ghent University, B-9000 Ghent, Belgium, and Food Chemistry, Department of Food Science, Rolighedsvej 30, Royal Veterinary and Agricultural University, 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/jf0486186

Reference26 articles.

1. Radicaloid-Type Oxidative Decomposition Of Beer Bittering Agents Revealed

2. ON THE SUNSTRUCK FLAVOUR OF BEER

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