Hydroxy fatty acids as indicators for ageing and the influence of oxygen in the brewhouse on the flavour stability of beer

Monatsschrift fur Brauwissenschaft

Volumn 56, Issue 9-10, 2003, Pages 174-178

  Wackerbauer, Karl ^a   Meyna, Stefan ^a   Marre, Sascha ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Flavour stability; Hydroxy fatty acids; Lipid oxidation

Indexed keywords

FATTY ACIDS; FLAVORS; LIPIDS; OXIDATION; OXYGEN;

BEERS;

BREWERIES;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0142210418     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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5. th EBC Congr. in Dublin, 2003.
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