A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction

Autor: Rafael Rangel-Aldao, Adriano Bravo, Ivan Galindo-Castro, Beatriz Sanchez, Lorena Reverol, Erika Scherer, Jorge Madrid, Jose Luis Ramirez, Julio Herrera, Merja Penttilä, Maija-Leena Vehkomäki, Virve Vidgren, Hannele Virtanen, Silja Home

Publikováno v: Rangel-Aldao, R, Bravo, A, Galindo-Castro, I, Sanchez, B, Reverol, L, Scherer, E, Madrid, J, Ramirez, J L, Herrera, J, Penttilä, M, Vehkomäki, M-L, Vidgren, V, Virtanen, H & Home, S 2001, A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction . in Proceedings of the 28th EBC Congress: Budapest 2001 . Fachverlag Hans Carl, Nurnberg, pp. 576-584 .
VTT Technical Research Centre of Finland-PURE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca9ce95ae1f1d5dbb6ba01654be28920
https://cris.vtt.fi/en/publications/5b419aa7-ff44-4920-80c1-24b26225aa83