Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer
Paula Bustillo Trueba, Barbara Jaskula‐Goiris, Maciej Ditrych, Weronika Filipowska, Jos De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman, Jessika De Clippeleer
Topics & Concepts
MashingChemistryFurfuralBrewingChromatographyMass spectrometryAldehydeFood scienceOrganic chemistryFermentationCatalysisFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality