Effects of Maillard and caramelization products on oxidative reactions in lager beer

Journal of the American Society of Brewing Chemists

Volumn 65, Issue 1, 2007, Pages 15-20

  Nøddekær, Tue V ^a   Andersen, Mogens L ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Caramel color; ESR; Lager beer; Melanoidins; Oxidation; Stout

Indexed keywords

EID: 33847118589     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2007-0112-02     Document Type: Article

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