Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer

Saara Pöyri; Hannele Sweins; Hannele Virtanen; Anu Kaukovirta-Norja

Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer

Saara Pöyri, Hannele Sweins, Hannele Virtanen, Anu Kaukovirta-Norja

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

Original language	English
Title of host publication	Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section
Publisher	Institute and Guild of Brewing
Number of pages	1
Publication status	Published - 2002
MoE publication type	Not Eligible
Event	27th Convention of The Institute and Guild of Brewing, Asia Pacific Section - Adelaide, Australia Duration: 17 Mar 2002 → 22 Mar 2002

Conference

Conference	27th Convention of The Institute and Guild of Brewing, Asia Pacific Section
Country/Territory	Australia
City	Adelaide
Period	17/03/02 → 22/03/02

Keywords

mashing

Cite this

@inproceedings{48b5e6f15943469083128713b97abddb,

title = "Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer",

keywords = "mashing",

author = "Saara P{\"o}yri and Hannele Sweins and Hannele Virtanen and Anu Kaukovirta-Norja",

note = "CD-ROM, no ISBN/ISSN found; 27th Convention of The Institute and Guild of Brewing, Asia Pacific Section<br/> ; Conference date: 17-03-2002 Through 22-03-2002",

year = "2002",

language = "English",

booktitle = "Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section",

publisher = "Institute and Guild of Brewing",

address = "United Kingdom",

}

Pöyri, S, Sweins, H, Virtanen, H & Kaukovirta-Norja, A 2002, Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer. in Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section. Institute and Guild of Brewing, 27th Convention of The Institute and Guild of Brewing, Asia Pacific Section
, Adelaide, Australia, 17/03/02.

Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer. / Pöyri, Saara; Sweins, Hannele; Virtanen, Hannele et al.
Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section. Institute and Guild of Brewing, 2002.

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

TY - GEN

T1 - Influence of oxidation during mashing and boiling on lipid composition, carbonyls and flavour stability of beer

AU - Pöyri, Saara

AU - Sweins, Hannele

AU - Virtanen, Hannele

AU - Kaukovirta-Norja, Anu

N1 - CD-ROM, no ISBN/ISSN found

PY - 2002

Y1 - 2002

KW - mashing

M3 - Conference article in proceedings

BT - Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section

PB - Institute and Guild of Brewing

T2 - 27th Convention of The Institute and Guild of Brewing, Asia Pacific Section<br/>

Y2 - 17 March 2002 through 22 March 2002

ER -