Further Insights into the Role of Methional and Phenylacetaldehyde in Lager Beer Flavor Stability-Reference-Cited by-同舟云学术

Further Insights into the Role of Methional and Phenylacetaldehyde in Lager Beer Flavor Stability

Published:2004-11-25 Issue:26 Volume:52 Page:7911-7917
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soares da Costa M.¹,Gonçalves C.¹,Ferreira A.¹,Ibsen C.¹,Guedes de Pinho P.¹,Silva Ferreira A. C.¹

Affiliation:

1. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino de Almeida, PT-4700-072 Porto, Portugal, and UNICER-bebidas de Portugal, SGPS S.A., P.O. Box 1044, P-4466-955 S. Mamede Infesta, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049178l

Reference43 articles.

1. Voltammetric Assay for the Aging of Beer

2. Release of Deuterated (E)-2-Nonenal during Beer Aging from Labeled Precursors Synthesized before Boiling

3. How Low pH Can Intensify β-Damascenone and Dimethyl Trisulfide Production through Beer Aging

4. Reducing power of hop cultivars and beer ageing

5. Release of Deuterated Nonenal during Beer Aging from Labeled Precursors Synthesized in the Boiling Kettle

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