Effect of the Antioxidant 2‘‘-O-Glycosylisovitexin from Young Green Barley Leaves on Acetaldehyde Formaton in Beer Stored at 50 °C for 90 Days
- 28 February 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (4) , 1529-1531
- https://doi.org/10.1021/jf970508u
Abstract
No abstract availableKeywords
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