ROLE OF FREE-RADICALS IN CHEMILUMINESCENCE GENERATION DURING THE BEER OXIDATION PROCESS

被引：11

作者：

KANEDA, H ^{[1
]}

KANO, Y ^{[1
]}

OSAWA, T ^{[1
]}

KAWAKISHI, S ^{[1
]}

KAMIMURA, M ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,NAGOYA,AICHI 464,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1990年 / 54卷 / 08期

关键词：

D O I：

10.1080/00021369.1990.10870275

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

[No abstract available]

引用

页码：2165 / 2166

页数：2

共 16 条

[1]

Asano K., 1982, Journal of the American Society of Brewing Chemists, V40, P147

[2]

BLOCKMANS C, 1987, Journal of the American Society of Brewing Chemists, V45, P85

[3]

Chapon L., 1982, Journal of the American Society of Brewing Chemists, V40, P31

[4]

GRAMSHAW JW, 1970, TECH Q MASTER BREW A, V28, P122

[5]

Hashimoto N., 1980, Journal of the Society of Brewing, Japan [Nihon Jozo Kyokai Zasshi], V75, P128

[6]

Jamieson AM., 1970, P AM SOC BREW CHEM, V25, P192

[7] DETECTION OF FREE-RADICALS IN BEER OXIDATION [J].

KANEDA, H ;

KANO, Y ;

OSAWA, T ;

RAMARATHNAM, N ;

KAWAKISHI, S ;

KAMADA, K .

JOURNAL OF FOOD SCIENCE, 1988, 53 (03) :885-888

[8]

KANEDA H, 1989, Journal of the American Society of Brewing Chemists, V47, P49

[9] DETECTION OF CHEMILUMINESCENCE PRODUCED DURING BEER OXIDATION [J].

KANEDA, H ;

KANO, Y ;

KAMIMURA, M ;

OSAWA, T ;

KAWAKISHI, S .

JOURNAL OF FOOD SCIENCE, 1990, 55 (03) :881-882

[10]

Kieninger H., 1975, Brauwelt, V115, P1250

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