Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage of mashing

Journal of the Science of Food and Agriculture

Volumn 70, Issue 3, 1996, Pages 341-346

  Walker, Martin D ^a,b   Hughes, Paul S ^a   Simpson, William J ^a  

^a BRF International   (United Kingdom)

^b Guinness Brewing GB   (United Kingdom)

Author keywords

Beer; Fatty acids; Hydroperoxides; Oxidation

Indexed keywords

EID: 0000966615     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199603)70:3<341::AID-JSFA509>3.0.CO;2-S     Document Type: Article

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