Effect of maillard reaction on reducing power of malts and beers

Czech Journal of Food Sciences

Volumn 30, Issue 6, 2012, Pages 548-556

  Čechovská, Lucie ^a   Konečný, Michael ^a   Velíšek, Jan ^a   Cejpek, Karel ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

2,3 dihydro 3,5 dihydroxy 6 methyl (4H) pyran 4 one; Brewing; Electrochemical capacity; Electrochemical detection; Malting; Non enzymatic browning

Indexed keywords

BREWING; CHEMICAL DETECTION; FERMENTATION;

ELECTROCHEMICAL CAPACITIES; ELECTROCHEMICAL DETECTION; MALTING; NON-ENZYMATIC BROWNING; PYRAN-4-ONE;

ENZYMES;

HORDEUM;

EID: 84872543909     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/288/2012-cjfs     Document Type: Article

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