Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8514-8520

  Frederiksen, Anne M ^a,b   Festersen, Rikke M ^b   Andersen, Mogens L ^a,b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

Author keywords

Beer; Electron spin resonance spectroscopy; Mashing; Oxidation; Spin trapping; Sweet wort

Indexed keywords

CATALASE; FREE RADICAL; IRON; SUPEROXIDE DISMUTASE;

ARTICLE; BEER; ELECTRON SPIN RESONANCE; FOOD HANDLING; METHODOLOGY; OXIDATION REDUCTION REACTION; SPIN TRAPPING;

BEER; CATALASE; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD HANDLING; FREE RADICALS; IRON; OXIDATION-REDUCTION; SPIN TRAPPING; SUPEROXIDE DISMUTASE;

EID: 53649100874     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801666e     Document Type: Article

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