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Characterisation of stable radical from dark roasted malt in wort and beer
Doris Jehle,
Marianne Lund Lametsch
,
Lars Holm Øgendal
,
Mogens Larsen Andersen
14
Citationer (Scopus)
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Alfabetisk
Kemiske forbindelser
Mashing
100%
Hyperfine Structure
73%
ESR Spectrum
60%
Light Scattering
52%
EPR Spectroscopy
49%
Size Exclusion Chromatography
48%
Water Soluble
43%
Nitrogen
34%
Ambient Reaction Temperature
31%
Weight
30%
Dioxygen
27%
Medicin og biovidenskab
Electron Spin Resonance Spectroscopy
73%
melanoidin polymers
54%
Temperature
40%
Atmosphere
33%
Heating
30%
Freezing
28%
Gel Chromatography
28%
Nitrogen
28%
Molecular Weight
23%
Oxygen
20%
Light
20%
Water
18%
Landbrug og biologi
wort (brewing)
74%
malt
66%
beers
63%
electron paramagnetic resonance spectroscopy
15%
melanoidins
9%
mashing
9%
roasting
7%
freezing point
7%
light scattering
7%
gel chromatography
6%
ambient temperature
4%
protocols
4%
oxygen
4%
molecular weight
3%
nitrogen
3%
heat
3%
water
2%
temperature
2%