CHEMICAL ASPECTS OF MALTING VI. PRESENCE OF PHENOLIC ACIDS, INCLUDING VANILLIC ACID, IN BARLEY STEEPING LIQUORS AND BARLEY

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Abstract
Chromatographic methods have been developed to examine the phenolic acids previously shown to occur in barley steeping liquors, so revealing four principal substances of this type. Chromatography on paper has been employed to separate these compounds, of which one has been identified as vanillic acid.