Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor†
Abstract
Photooxidation of
- This article is part of the themed collection: In honour of George Simms Hammond
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* Corresponding authors
a
Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, Ghent, Belgium
E-mail:
Denis.DeKeukeleire@UGent.be
b Royal Veterinary and Agricultural University, Department of Food Science, Food Chemistry, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark
c Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Medical Biochemistry and Clinical Analysis, Harelbekestraat 72, Ghent, Belgium
Photooxidation of
K. Huvaere, M. L. Andersen, M. Storme, J. Van Bocxlaer, L. H. Skibsted and D. De Keukeleire, Photochem. Photobiol. Sci., 2006, 5, 961 DOI: 10.1039/B609337J
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