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Autor:
Matthias Baldus, Raphael Klein, Thomas Kunz, Marta Saba Kunicka, Frank-Juergen Methner, Daniel Hass, Sarah Majetschak
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:10522-10531
During malt kilning, dimethyl sulfide (DMS) is partly oxidized to dimethyl sulfoxide (DMSO), which can be reduced by yeast to generate DMS during fermentation. The aim of this study was to test the effect of malt-derived potential antioxidants on DMS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68cada6b638ec23351108e686d39c2ea
https://doi.org/10.1021/acs.jafc.8b02906
https://doi.org/10.1021/acs.jafc.8b02906
