DETECTION OF CHEMILUMINESCENCE PRODUCED DURING BEER OXIDATION

被引：21

作者：

KANEDA, H ^{[1
]}

KANO, Y ^{[1
]}

KAMIMURA, M ^{[1
]}

OSAWA, T ^{[1
]}

KAWAKISHI, S ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05260.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chemiluminescence (CL) produced in beer was detected using the single photoelectron counting system. CL production did not occur in a nitrogen atmosphere but did occur in air and was dependent on incubation temperatures. It was inhibited by the addition of ascorbic acid. CL analysis should provide useful information in the study of oxidative deterioration of beer. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：881 / 882

页数：2

共 13 条

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