HPLC - New way of determining carbonyls in beer.
Carbonyl compounds, especially aldehydes, notably affect the taste of beer. Although the concentration of these substances in beer is very low, for most of these, the threshold concentration of the taste reception is also very low. That9s why in brewing they belong amongst the most intensively monit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2007-02-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200702-0002_HPLC_-_nova_cesta_pro_stanoveni_karbonylu_v_pivu.php |