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Formation of styrene dependent on fermentation management during wheat beer production.(Report)

Schwarz, Katrin J. ; Stubner, Rene ; Methner, Frank - Jurgen

Food Chemistry, Oct 15, 2012, Vol.134(4), p.2121(5) [Revista revisada por pares]

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  • Título:
    Formation of styrene dependent on fermentation management during wheat beer production.(Report)
  • Autor: Schwarz, Katrin J. ; Stubner, Rene ; Methner, Frank - Jurgen
  • Materias: Wheat Industry
  • Es parte de: Food Chemistry, Oct 15, 2012, Vol.134(4), p.2121(5)
  • Descripción: To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodchem.2012.04.012 Byline: Katrin J. Schwarz (a), Rene Stubner (b), Frank-Jurgen Methner (a) Keywords: Styrene; Wheat beer; Aroma; Cinnamic acid; Ferulic acid; 4-Vinylguaiacol Abstract: a* Formation of styrene during wheat beer production. a* Styrene formation during closed and open fermentation. a* Styrene formation depending on fermentation temperature. a* All available cinnamic acid in wort is converted to styrene. Author Affiliation: (a) Institute of Biotechnology, Chair of Brewing Science, Technische Universitat Berlin, Seestra[sz]e 13, 13353 Berlin, Germany (b) Beuth University of Applied Sciences Berlin, Luxemburger Str. 10, 13353 Berlin, Germany Article History: Received 9 December 2011; Revised 9 March 2012; Accepted 3 April 2012
  • Idioma: English

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