Influence of Barley Varieties on Wort Quality and Performance-Reference-Cited by-同舟云学术

Influence of Barley Varieties on Wort Quality and Performance

Published:2013-02-18 Issue:8 Volume:61 Page:1968-1976
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hoff Signe¹,Damgaard Jacob¹,Petersen Mikael A.¹,Jespersen Birthe M.¹,Andersen Mogens L.¹,Lund Marianne N.¹²

Affiliation:

1. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark 1958

2. Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvaerd, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304932v

Reference23 articles.

1. The chemistry of beer aging – a critical review

2. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

3. Rogers, P. J.; Clarke, F. M.Sustainable Redox Power from Beer Proteins; Proceedings of the 31st European Brewery Convention Congress;Fachverlag Hans Carl:Nurnberg, Germany, 2007; pp692–717.

4. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

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