Free Sulfur Dioxide in Beer as the Difference between Total Sulfur Dioxide and Acetaldehyde: A Voltammetric Approach-Reference-Cited by-同舟云学术

Free Sulfur Dioxide in Beer as the Difference between Total Sulfur Dioxide and Acetaldehyde: A Voltammetric Approach

Published:2003-09 Issue:4 Volume:61 Page:191-195
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:

Almeida P. J.¹,Rodrigues J. A.¹,Guido L. F.¹,Santos J. R.¹,Barros A. A.¹,Fogg A. G.²

Affiliation:

1. Centro de Investigação em Química da Universidade do Porto, Department of Chemistry, Faculty of Science, University of Porto - R. do Campo Alegre, 687, 4169-007 Porto, Portugal

2. Sensors and Cryobiology Research Group, The Research Centre, University of Luton, 2 Adelaide Street, Luton LU1 5DU, U.K.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-61-0191

Reference21 articles.

1. Determination of nanogram quantities of carbonyl compounds using twin cell potential sweep voltammetry

2. Association of Official Analytical Chemists. Official Methods of Analysis, 17th ed., Food Composition Additives; Natural Contaminants, Chapter 27, Malt Beverages and Brewing Materials. The Association, Washington DC. Vol. II, pp. 15, 1997.

3. THE DETERMINATION OF SULPHUR DIOXIDE IN BEER-COLLABORATIVE TRIAL OF FOUR METHODS

4. Voltammetric determination of free sulfur dioxide in wines using platinum and gold disc microelectrodes

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