Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer-A review

Food Reviews International

Volumn 26, Issue 1, 2010, Pages 1-84

  Callemien, D ^a   Collin, S ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Aging; Beer; Flavor stability; Polyphenols; Storage

Indexed keywords

ANTI-OXIDANT ACTIVITIES; EXTRACTION PROCEDURE; FLAVOR STABILITIES; LOW MOLECULAR WEIGHT; ORGANOLEPTIC PROPERTIES; POLYPHENOLS; QUANTIFICATION METHODS; STRUCTURES AND PROPERTIES;

AGING OF MATERIALS; ENERGY STORAGE; FLAVOR COMPOUNDS;

BEER;

EID: 77951047787     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120903157954     Document Type: Article

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