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Use of Fourier transform infrared spectroscopy to monitor sugars in the beer mashing process.

Autor: de Almeida FS; Postgraduate Program in Natural Resources, State University of Mato Grosso do Sul, C.P. 351, Dourados, MS, Brazil., de Andrade Silva CA; Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS 79804-970, Brazil., Lima SM; Postgraduate Program in Natural Resources, State University of Mato Grosso do Sul, C.P. 351, Dourados, MS, Brazil. Electronic address: smlima@uems.br., Suarez YR; Postgraduate Program in Natural Resources, State University of Mato Grosso do Sul, C.P. 351, Dourados, MS, Brazil. Electronic address: yzel@uems.br., da Cunha Andrade LH; Postgraduate Program in Natural Resources, State University of Mato Grosso do Sul, C.P. 351, Dourados, MS, Brazil. Electronic address: luishca@uems.br.

Publikováno v: Food chemistry [Food Chem] 2018 Oct 15; Vol. 263, pp. 112-118. Date of Electronic Publication: 2018 Apr 25.