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

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 proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Proceedings of the 28th EBC Congress: Budapest 2001
Place of Publication	Nurnberg
Publisher	Fachverlag Hans Carl
Pages	576-584
ISBN (Print)	9070143216, 9789070143213
Publication status	Published - 2001
MoE publication type	A4 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.

@inproceedings{5b419aa7ff44492080c124b26225aa83,

title = "A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction",

keywords = "flavor",

author = "Rafael Rangel-Aldao and Adriano Bravo and Ivan Galindo-Castro and Beatriz Sanchez and Lorena Reverol and Erika Scherer and Jorge Madrid and Ramirez, \{Jose Luis\} and Julio Herrera and Merja Penttil{\"a} and Maija-Leena Vehkom{\"a}ki and Virve Vidgren and Hannele Virtanen and Silja Home",

year = "2001",

language = "English",

isbn = "9070143216",

pages = "576--584",

booktitle = "Proceedings of the 28th EBC Congress: Budapest 2001",

publisher = "Fachverlag Hans Carl",

address = "Germany",

}

Rangel-Aldao, R, Bravo, A, Galindo-Castro, I, Sanchez, B, Reverol, L, Scherer, E, Madrid, J, Ramirez, JL, 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. Fachverlag Hans Carl, Nurnberg, pp. 576-584.

A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. / Rangel-Aldao, Rafael; Bravo, Adriano; Galindo-Castro, Ivan et al.
Proceedings of the 28th EBC Congress: Budapest 2001. Nurnberg: Fachverlag Hans Carl, 2001. p. 576-584.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

TY - GEN

T1 - A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction

AU - Rangel-Aldao, Rafael

AU - Bravo, Adriano

AU - Galindo-Castro, Ivan

AU - Sanchez, Beatriz

AU - Reverol, Lorena

AU - Scherer, Erika

AU - Madrid, Jorge

AU - Ramirez, Jose Luis

AU - Herrera, Julio

AU - Penttilä, Merja

AU - Vehkomäki, Maija-Leena

AU - Vidgren, Virve

AU - Virtanen, Hannele

AU - Home, Silja

PY - 2001

Y1 - 2001

KW - flavor

M3 - Conference article in proceedings

SN - 9070143216

SN - 9789070143213

SP - 576

EP - 584

BT - Proceedings of the 28th EBC Congress: Budapest 2001

PB - Fachverlag Hans Carl

CY - Nurnberg

ER -