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Kinetic Models for the Role of Protein Thiols during Oxidation in Beer
Mogens L. Andersen
, Matheo Gundermann,
Bente P. Danielsen
,
Marianne N. Lund
8
Citations (Scopus)
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Keyphrases
Kinetic Model
100%
Protein Thiols
100%
Beer
100%
Thiols
75%
1-hydroxyethyl Radical
50%
Hop Acids
25%
Polyphenols
25%
Relative Reactivity
25%
Antioxidant Properties
12%
Low Reaction
12%
Oxidation Products
12%
Reaction Mechanism
12%
Oxidative Degradation
12%
Kinetic Analysis
12%
Antioxidative Protection
12%
Radical-mediated
12%
Ethanol Oxidation
12%
Thiol Proteins
12%
Reaction Rate
12%
Bitter
12%
Thiol Oxidation
12%
Mediated Oxidation
12%
Food Science
Bitter Taste
100%
Antioxidant
40%
Polyphenol
40%
Chemical Engineering
Chemical Kinetics Characteristics
100%