Beer Thiol-Containing Compounds and Redox Stability: Kinetic Study of 1-Hydroxyethyl Radical Scavenging Ability-Reference-Cited by-同舟云学术

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Beer Thiol-Containing Compounds and Redox Stability: Kinetic Study of 1-Hydroxyethyl Radical Scavenging Ability

Published:2013-09-23 Issue:39 Volume:61 Page:9444-9452
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Almeida Natália E. C.¹²,Lund Marianne N.¹³,Andersen Mogens L.¹,Cardoso Daniel R.²

Affiliation:

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

2. Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil

3. Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsværd, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402159a

Reference34 articles.

1. Fundamentals of beer and hop chemistry

2. The chemistry of beer aging – a critical review

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

4. Energetics of interconversion reactions of oxyradicals

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