A new kind of antioxidant test

Monatsschrift fur Brauwissenschaft

Volumn 54, Issue 9-10, 2001, Pages 206-208

  Savel, Jan ^a  

^a Budweiser Budvar ^*  (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035537995     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Uchida, M., Suga, S., Ono, M.: Improvement for oxidative flavor stability of beer - Role of OH-radical in beer oxidation, J. Am. Soc. Brew. Chem. 101, 192-204, 1996.
2. Drost, B.W., Berg, V.D., Freijeee, F.J.M., van der Velde, E.G., Hollemans, M.: Flavor stability, J. Am. Soc. Brew. Chem. 48, 124-131, 1990.
3. th Congr. Cannes, 267-274, 1999.
4. 8: EPR spin trapping investigations, Magn. Reson. Chem. 38, 957-962, 2000.
5. Basarova, G., Savel, J., Janousek, J., Cizkova, H.: Veränderung des Aminosäuregehaltes während der natürlichen Alterung des Bieres, Monatsschr. f. Brauwiss. 52, 112-118, 1999.
6. Adamiec, J., Rösner, J., Velisek, J., Cejpek, K., Savel, J.: Minor Strecker degradation products of phenylalanine and phenylglycine, Eur. Food Res. Technol. 212, 135-140, 2001.
7. Savel, J.: Monitoring of saccharide and reductones oxidation changes through colour indicators, Kvasny Prum. 47, 69-73, 2001 (in Czech).
8. Savel, J.: How does the organic dye destruction associate with beer oxidation?, Kvasny Prum. 47, 17-18, 2001 (in Czech).