Formation of flavor, color, and reducing power during the production process of dark specialty malts

Journal of the American Society of Brewing Chemists

Volumn 69, Issue 3, 2011, Pages 150-157

  Vandecan, Sem M G ^a   Daems, Niels ^a   Schouppe, Nina ^a   Saison, Daan ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Color; Flavor; Maillard reaction; Nonenzymatic browning; Reducing power; Specialty malts

Indexed keywords

EID: 80051684271     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2011-0626-01     Document Type: Article

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