Melanoidins

From Brewing Forward
Revision as of 10:44, 12 June 2020 by Adam (talk | contribs) (Created page with "{In progess}} An increase of melanoidins fosters the Strekker degradation of amino acids and the oxidation of alcohols.<ref>Narziss, L. [http://www.lowoxygenbrewing.com/w...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

{In progess}}

An increase of melanoidins fosters the Strekker degradation of amino acids and the oxidation of alcohols.[1]

References

  1. ↑ Narziss, L. "Technological Factors of Flavour Stability" J. Insi. Brew, vol. 92, 1986, pp. 346–353.
Retrieved from "https://brewingforward.com/index.php?title=Melanoidins&oldid=2625"