Polyphenolic Compounds of Beer - Natural Antioxidants
Abstrakt
The review summarizes the current knowledge of beer polyphenols, their chemical structure and classification. Biosynthesis pathways of some polyphenolic compounds are included too. High attention is dedicated to chemical reactions, which takes place during brewing technology, in relation to colloidal and sensory stability of beer. Further the health prevention properties of beer polyphenolics are discussed.Stahování
Publikováno
15.03.2002
Jak citovat
Cepicka, J., & Karabin, M. (2002). Polyphenolic Compounds of Beer - Natural Antioxidants. Chemické Listy, 96(2). Získáno z http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2346
Číslo
Sekce
Články