125th anniversary review: The role of proteins in beer redox stability

Journal of the Institute of Brewing

Volumn 118, Issue 1, 2012, Pages 1-11

  Wu, Ming J ^a   Rogers, Peter J ^b   Clarke, Frank M ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b GRIFFITH UNIVERSITY   (Australia)

Author keywords

Beer proteome; Flavour stability; LTP1; Oxidation; Redox; Thiol proteins; Thioredoxin

Indexed keywords

AMINO ACIDS; FREE RADICALS; OXIDATION; PROTEINS; PROTEOMICS; REDOX REACTIONS; STABILITY;

BEER PROTEOME; CELLULAR SIGNALLING; HIGH QUALITY; LTP1; REDOX; REDOX STABILITY; THIOL CHEMISTRY; THIOREDOXINS;

BEER;

EID: 84868612710     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.17     Document Type: Review

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