Zobrazeno 1 - 2
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pro vyhledávání: '"Andreas Skornia"'
Publikováno v:
Foods, Vol 10, Iss 10, p 2432 (2021)
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for
Externí odkaz:
https://doaj.org/article/a8592f9ab25245f9a6ad6dba7fd9e2b5
Publikováno v:
Foods, Vol 10, Iss 2432, p 2432 (2021)
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e00c7402f494494a96752906e7803f2
https://www.mdpi.com/2304-8158/10/10/2432
https://www.mdpi.com/2304-8158/10/10/2432