Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes-Reference-Cited by-同舟云学术

Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes

Published:2015-06 Issue:3 Volume:73 Page:243-252
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Baert Jeroen J.¹,De Clippeleer Jessika¹,Jaskula-Goiris Barbara¹,Van Opstaele Filip¹,De Rouck Gert¹,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2015-0531-01

Reference32 articles.

1. Vapor-phase modification of sulfhydryl groups in proteins

2. Potential Antioxidants in Beer Assessed by ESR Spin Trapping

3. A procedure for in situ alkylation of cystine residues on glass fiber prior to protein microsequence analysis

4. On the Origin of Free and Bound Staling Aldehydes in Beer

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