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Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation

Matthias Baldus1, Sarah Majetschak1, Daniel Hass1

  • 1Technische Universität Berlin , Department of Food Technology and Food Chemistry, Chair of Brewing Science , Seestraße 13 , 13353 Berlin , Germany.

Journal of Agricultural and Food Chemistry
|September 11, 2018
PubMed

Keywords:
dimethyl sulfide oxidationgallic acidhydrogen peroxidesulfite radicalthiols

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