Investigation of the β-Damascenone Level in Fresh and Aged Commercial Beers
Author:
Affiliation:
1. Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Croix du Sud, 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020085i
Reference32 articles.
1. Release of Deuterated Nonenal during Beer Aging from Labeled Precursors Synthesized in the Boiling Kettle
2. The use of Oxygen 18 in appraising the impact of oxidation process during beer storage
3. Contribution of 3-Methylthiopropionaldehyde to the Worty Flavor of Alcohol-Free Beers
4. 3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers
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