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

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

    Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

    Original languageEnglish
    Title of host publicationProc. 27th convention of the institute & guild of brewing
    Place of PublicationAdelaida, AU
    PublisherThe institute & guild of brewing
    Publication statusPublished - 2002
    MoE publication typeA3 Part of a book or another research book


    • mashing, lipid, oxidation

    Cite this