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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 44, 1986 - Issue 4
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Original Articles

A New Approach to the Kinetics of Beer Oxidation: From Physical Chemistry to Industrial Brewing

Jean-Claude AndréG.R.A.P.P. de l'U.A., 328 du Centre National de la Recherche Scientifique, E.N.S.I.C., I.N.P.L., 54042Nancy, France
&
Manfred MollTEPRAL, Centre de Recherches et de Développement, Branche Boissons BSN, 54250Champigneulles, France
Pages 151-157 | Published online: 06 Feb 2018

Citations (3)

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Read on this site (1)

Karl J. Siebert. (2001) Chemometrics in Brewing—A Review. Journal of the American Society of Brewing Chemists 59:4, pages 147-156.
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Articles from other publishers (2)

Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2012) The influence of reducing substances on the oxygen consumption in model solutions.. Kvasny Prumysl 58:3, pages 73-81.
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Masachika TAKASHIO & Ken SHINOTSUKA. (1998) Preventive Production of Beer against Oxidation-Recent Advances in Brewing Technology.. Food Science and Technology International, Tokyo 4:3, pages 169-177.
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