[Glucuronic acid in beer - important product of glucose. [Short scientific communication]]
2002
Ruzic, N. | Puskas, V. | Kocic, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Our test showed that the amount of glucuronic acid in beer ranged from 55 to 105 mg/l. We did not investigated if it originated from vegetable material used in beer production or if it was connected to sanitary conditions of raw materials used, or if it resulted from bacteriological contamination in the process of beer production. These are just our preliminary investigations, carried out to establish presence or absence of glucuronic acid in beer.
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书目信息
页码
pp. 43-44
其它主题
Oxidacion; Biere; Acidos
语言
塞尔维亚
注释
Summaries (En, Sr)
1 table; 5 ref.
翻译的标题
Glukuronska kiselina u pivu - vazan produkt oksidacije. [Predhodno naucno saopstenje]
类型
Summary
2003-08-15
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