Oxygen consumption of malt - can it be used to predict antioxidative and pro-oxidative characteristics of malt?

Anu Kaukovirta-Norja, Pekka Lehtinen, Pekka Reinikainen, Kati Stenholm

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

    Original languageEnglish
    Title of host publicationEBC Symp. Flavour and Flavour Stability, Nancy, France, 29-30.10.2001
    PublisherEuropean Brewery Convention
    Pages1-13
    Publication statusPublished - 2002
    MoE publication typeA4 Article in a conference publication

    Keywords

    • malting, antioxidants

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