Behavior of Lipid Hydroperoxides During Mashing
| Autor: | Shouhei Koshino, Hirotaka Kaneda, Naoyuki Kobayashi, Yukinobu Kano |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
0106 biological sciences
Chromatography biology Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology High-performance liquid chromatography law.invention Lipoxygenase 0404 agricultural biotechnology Mashing law hemic and lymphatic diseases 010608 biotechnology biology.protein Organic chemistry Lipase Food Science Biotechnology Chemiluminescence |
| Zdroj: | Journal of the American Society of Brewing Chemists. 52:141-145 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1094/asbcj-52-0141 |
| Popis: | Lipid hydroperoxides such as trilinolein hydroperoxides in barley, malt, and mash were analyzed using a chemiluminescence high-performance liquid chromatography method. During mashing in a laborato... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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