A NEW COLORIMETRIC ASSAY FOR FLAVONOIDS IN PILSNER BEERS

被引：93

作者：

DELCOUR, JA

DEVAREBEKE, DJ

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1985年 / 91卷 / 01期

关键词：

D O I：

10.1002/j.2050-0416.1985.tb04303.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / 40

页数：4

共 28 条

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[5] SYNTHESIS OF CONDENSED TANNINS .9. THE CONDENSATION SEQUENCE OF LEUCOCYANIDIN WITH (+)-CATECHIN AND WITH THE RESULTANT PROCYANIDINS [J].

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FERREIRA, D ;

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[6] FLAVOR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT [J].

DELCOUR, JA ;

VANDENBERGHE, MM ;

DONDEYNE, P ;

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MOERMAN, E .

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[7]

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[8]

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[9]

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[10]

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