| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542487 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠A critical revision of methodologies widely employed in beer analysis is presented. ⺠The role of SO2 in the delay of the formation of free radicals in beers is highlighted. ⺠The interaction between SO2 and some polyphenols retards the loss of SO2 and hence beer ageing. ⺠Polyphenols have an indirect and positive role in beer ageing. ⺠Laccase-Sonogel-Carbon biosensor is proposed to determine polyphenols in beers.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Emiliano Martinez-Periñan, MarÃa P. Hernández-Artiga, José M. Palacios-Santander, Mohammed ElKaoutit, Ignacio Naranjo-Rodriguez, Dolores Bellido-Milla,