Quantification of sugars from malt by liquid chromatography and refractive index detection
Malt plays an important role for the brewing industry since it is the main ingredient of beer. The germination of barley grains during malting increases the content of reducing sugars and amino acids when compared with barley composition. During thermal treatment of green malt, Maillard reactions oc...
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| Other Authors: | , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2016
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/86492 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/86492 |