Formation of 4-hydroxyfuranones and their precursors during production of worts and beers

Journal of the Institute of Brewing

Volumn 108, Issue 3, 2002, Pages 336-343

  Mackie, A E ^a   Slaughter, J C ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

4 Hydroxyfuranones; Beer flavour; Fermentation; Maillard reaction; Malt

Indexed keywords

COMPOSITION; FERMENTATION; FOOD PROCESSING; KETONES; MALTOSE; YEAST;

WORT SUGARS;

BEVERAGES;

EID: 0036439159     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2002.tb00558.x     Document Type: Article

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