Variation of sorghum phenolic compounds during the preparation of opaque beer

Process Biochemistry

Volumn 40, Issue 3-4, 2005, Pages 1207-1213

  Bvochora, J M ^a   Danner, H ^b   Miyafuji, H ^b   Braun, R ^b   Zvauya, R ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b Institute for Agrobiotechnology Tulln   (Austria)

Author keywords

Chromatography; Opaque beer; Phenolic compounds; Spectrometry

Indexed keywords

ALCOHOLS; AROMATIC COMPOUNDS; CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; CROPS; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; PHENOLS; STABILITY;

OPAQUE BEER; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS (PA); SORGHUM;

BEVERAGES;

EID: 9644274190     PISSN: 00329592     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2004.04.005     Document Type: Article

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