On the Origin of Free and Bound Staling Aldehydes in Beer-Reference-Cited by-同舟云学术

On the Origin of Free and Bound Staling Aldehydes in Beer

Published:2012-11-13 Issue:46 Volume:60 Page:11449-11472
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baert Jeroen J.¹,De Clippeleer Jessika¹,Hughes Paul S.²,De Cooman Luc¹,Aerts Guido¹

Affiliation:

1. Laboratory of Enzyme, Fermentation and Brewing Technology, KAHO Sint-Lieven University College, KU Leuven Association, Gebroeders De Smetstraat 1, 9000 Gent, Belgium

2. International Centre for Brewing & Distilling, School of Life Sciences, Heriot-Watt University, JM F.5, Edinburgh EH14 4AS, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf303670z

Reference246 articles.

1. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

2. THE MOUTHFEEL OF BEER - A REVIEW

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