Comparison of (+)-catechin and ferulic acid as natural antioxidants and their impact on beer flavor stability. Part 1: Forced-aging

Journal of the American Society of Brewing Chemists

Volumn 55, Issue 2, 1997, Pages 83-89

  Walters, M T ^a   Heasman, A P ^a   Hughes, P S ^a  

^a BRF International   (United Kingdom)

Author keywords

(+) catechin, ferulic acid; Antioxidants; Carbonyl compounds; Flavor stability

Indexed keywords

EID: 15844379556     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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