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
KANEDA, H
KANO, Y
OSAWA, T
RAMARATHNAM, N
KAWAKISHI, S
KAMADA, K
[J]. 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
KANEDA, H
KANO, Y
KAMIMURA, M
OSAWA, T
KAWAKISHI, S
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (03) : 881 - 882
[10] Kieninger H., 1975, Brauwelt, V115, P1250