Estimation of Antioxidative Activity and its Relationship to Beer Flavor Stability-Reference-Cited by-同舟云学术

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Estimation of Antioxidative Activity and its Relationship to Beer Flavor Stability

Published:1999-01 Issue:1 Volume:57 Page:34-37
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:

Araki Shigeki¹,Kimura Tatsuji¹,Shimizu Chikako¹,Furusho Shigeki¹,Takashio Masachika¹,Shinotsuka Ken¹

Affiliation:

1. Brewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-57-0034

Reference12 articles.

1. Oxygen-radical absorbance capacity assay for antioxidants

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2. Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production;Applied Sciences;2019-08-08

3. The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays;Food Chemistry;2012-09

4. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts;International Journal of Food Science & Technology;2011-11-23

5. Aging characteristics of different beer types;Food Chemistry;2007-01

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