Melanoidins: Difference between revisions
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An increase of melanoidins fosters the [[Strekker degradation]] of amino acids and the oxidation of alcohols.<ref>Narziss, L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/Narziss-1986-Journal_of_the_Institute_of_Brewing.pdf "Technological Factors of Flavour Stability"] ''J. Insi. Brew'', vol. 92, 1986, pp. 346–353.</ref> | An increase of melanoidins fosters the [[Strekker degradation]] of amino acids and the oxidation of alcohols.<ref>Narziss, L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/Narziss-1986-Journal_of_the_Institute_of_Brewing.pdf "Technological Factors of Flavour Stability"] ''J. Insi. Brew'', vol. 92, 1986, pp. 346–353.</ref> | ||
==References== | ==References== | ||
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An increase of melanoidins fosters the Strekker degradation of amino acids and the oxidation of alcohols.[1]
References
- ↑ Narziss, L. "Technological Factors of Flavour Stability" J. Insi. Brew, vol. 92, 1986, pp. 346–353.