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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 62, 2004 - Issue 2
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Original Articles

Fractionation of Colored Maillard Reaction Products from Dark Specialty Malts

Fraccionamiento de Productos de Color de Reacción Maillard de Maltas Oscuras de Especialidad

Stefan CogheCentre for Malting and Brewing Science, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, BelgiumCorrespondence[email protected]
,
Bart AdriaenssensCentre for Malting and Brewing Science, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
,
Stefanie LeonardLaboratory for Pharmaceutical Chemistry and Drug Analysis, K.U. Leuven, E. Van Evenstraat 4, B-3000Leuven, Belgium
&
Freddy R. DelvauxCentre for Malting and Brewing Science, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
Pages 79-86 | Received 19 Sep 2003, Accepted 06 Dec 2003, Published online: 01 Feb 2018

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