Development and correlation between the organic radical concentration in different malt types and oxidative beer stability

Journal of the American Society of Brewing Chemists

Volumn 68, Issue 2, 2010, Pages 107-113

  Cortés, Natalia ^a   Kunz, Thomas ^a   Suárez, Andrés Furukawa ^b   Hughes, Paul ^b   Methner, Frank Jürgen ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Electron spin resonance spectroscopy; Flavor stability; Maillard reaction products; Malting process; Organic radicals; Specialty malts

Indexed keywords

EID: 77952033726     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/asbcj-2010-0412-01     Document Type: Article

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