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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 69, 2011 - Issue 4
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Original Articles

Sensitive Measurement of Thermal Stress in Beer and Beer-Like Beverages Utilizing the 2-Thiobarbituric Acid (TBA) Reaction

Akihiro MizunoNational Research Institute of Brewing, Higashi-Hiroshimai, JapanCorrespondence[email protected]
,
Yoshitsugu NomuraNational Research Institute of Brewing, Higashi-Hiroshimai, Japan
&
Hiroshi IwataNational Research Institute of Brewing, Higashi-Hiroshimai, Japan
Pages 220-226 | Published online: 05 Feb 2018

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Carolina Maia, Solon Cunha, Winok Debyser & David Cook. (2023) Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of the American Society of Brewing Chemists 81:1, pages 54-65.
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Akihiro Mizuno. (2013) Evaluation of Antioxidant Activity on Flavor Stability of Beer and Beer-Like Beverages. Journal of the American Society of Brewing Chemists 71:3, pages 131-137.
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