[ASAP] Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c04835

Source: Journal of Agricultural and Food Chemistry - October 20, 2020 Category: Food Science Authors: Valerian Kalb, Torsten Seewald, Thomas Hofmann, and Michael Granvogl Source Type: research