Development of maillard reaction related characteristics during malt roasting

Journal of the Institute of Brewing

Volumn 112, Issue 2, 2006, Pages 148-156

  Coghe, Stefan ^a   Gheeraert, Bert ^a   Michiels, Ann ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Antioxidant; Colour; Dark specialty malt; Flavour; Non enzymatic browning

Indexed keywords

EID: 33748324479     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2006.tb00244.x     Document Type: Article

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