AGRIS - International System for Agricultural Science and Technology

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

2008

Vanbeneden, N. | Gils, F. | Delvaux, F. | Delvaux, F.R.


Bibliographic information
Food chemistry
Volume 107 ISSN 0308-8146
Pagination
p. 221-230.
Other Subjects
Flavor compounds; Vinyl compounds; 4-ethyl derivatives; 4-vinyl derivatives; Brewers yeast; Odors; Phenotype
Language
English
Note
Includes references

2013-06-15
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