Improvement for oxidative flavor stability of beer - Rapid prediction method for beer flavor stability by electron spin resonance spectroscopy

Journal of the American Society of Brewing Chemists

Volumn 54, Issue 4, 1996, Pages 205-211

  Uchida, M ^a   Suga, S ^a   Ono, M ^a  

^a SUNTORY LTD   (Japan)

Author keywords

Active oxygen; Electron spin resonance spectroscopy; Endogenous antioxidant activity; OH radical; Oxidative deterioration; Prediction method for flavor stability

Indexed keywords

EID: 0001229443     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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