A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction

Rafael Rangel-Aldao, Adriano Bravo, Ivan Galindo-Castro, Beatriz Sanchez, Lorena Reverol, Erika Scherer, Jorge Madrid, Jose Luis Ramirez, Julio Herrera, Merja Penttilä, Maija-Leena Vehkomäki, Virve Vidgren, Hannele Virtanen, Silja Home

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationProceedings of the 28th EBC Congress: Budapest 2001
Place of PublicationNurnberg
PublisherFachverlag Hans Carl
Pages576-584
ISBN (Print)9070143216, 9789070143213
Publication statusPublished - 2001
MoE publication typeA4 Article in a conference publication

Keywords

  • flavor

Cite this

Rangel-Aldao, R., Bravo, A., Galindo-Castro, I., Sanchez, B., Reverol, L., Scherer, E., Madrid, J., Ramirez, J. L., Herrera, J., Penttilä, M., Vehkomäki, M-L., Vidgren, V., Virtanen, H., & Home, S. (2001). A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. In Proceedings of the 28th EBC Congress: Budapest 2001 (pp. 576-584). Fachverlag Hans Carl.