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Detection of thiol groups in beer and their correlation with oxidative stability
Marianne Lund Lametsch
,
Mogens Larsen Andersen
22
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Keyphrases
Thiol Groups
100%
Oxidative Stability
100%
Beer
100%
Thiols
66%
Sulfite
50%
Lag Phase
16%
Glutathione
16%
Protein Binding
16%
Principal Coordinate Analysis (PCoA)
16%
Fluorescence Detection
16%
Protein Content
16%
Maleimide
16%
Electron Spin Resonance
16%
Small Molecule Compounds
16%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
16%
Inner Filter Effect
16%
Food Science
Oxidative Stability
100%
Electron Paramagnetic Resonance Spectroscopy
33%
Glutathione
33%
Absorption Lag Time
33%
Protein Content
33%
Chemical Engineering
Phase Measurement
100%