| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538539 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Wort components were analyzed during fermentation. ⺠Suitability of biosensors, HPLC and spectrophotometry for analysis was compared. ⺠Only the HPLC method was suitable for maltose or maltotriose determination. ⺠Biosensors and spectrophotometry reflected better a decrease in a total sugar level. ⺠All methods were suitable for analysis of ethanol and glycerol.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rastislav MonoÅ¡Ãk, Peter Magdolen, Miroslav StreÄanský, Ernest Å turdÃk,