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*Kaneda, H., Takashio, M., Osawa, T., Kawakishi, S., and Tamaki, T. (1996) Behavior of sulfites during fermentation and storage of beer, J. Am. Soc. Brew. Chem. 54, 115–120. | *Kaneda, H., Takashio, M., Osawa, T., Kawakishi, S., and Tamaki, T. (1996) Behavior of sulfites during fermentation and storage of beer, J. Am. Soc. Brew. Chem. 54, 115–120. | ||
*Andersen, M. L., Outtrup, H., and Skibsted, L. H. (2000) Potential antioxidants in beer assessed by esr spin trapping, J. Agric. Food Chem. 48, 3106–3111. | *Andersen, M. L., Outtrup, H., and Skibsted, L. H. (2000) Potential antioxidants in beer assessed by esr spin trapping, J. Agric. Food Chem. 48, 3106–3111. | ||
*Duan, W., Roddick, F. A., Higgins, V. J., and Rogers, P. J. A parallel analysis of H2S and SO2 formation by brewing yeast in response to sulfur-containing amino acids and ammonium ions. J. Am. Soc. Brew. Chem. 62:35-41, 2004. | |||
==References== | ==References== | ||