Original title:
EPR studium vzorků piv a pivovarských materiálů
Translated title:
EPR study of beer samples and brewing materials
Authors:
Stopka, Pavel Document type: Research reports
Year:
2000
Language:
cze Abstract:
[cze][eng] Ve vzorcích byly identifikovány a stanoveny hydroxylové (OH.), nitroxidové (NO.) a stabilní organické radikály. Koncentrace těchto radikálů vykazuje maximum po 5-10 min. od otevření láhve. Je popsán vliv UV ozařování a vliv peroxidu vodíku.Hydroxyl (OH.), nitroxide (NO.)and stable organic free radicals were identified and determined in samples of beer. The maximum of their concentration is 5-10 min. after the opening of bottle. The influence of UV irradiation and hydrogen peroxide is de
Keywords:
Beer; Free Radicals; Yeast Project no.: CEZ:AV0Z4032918 (CEP)
Institution: Institute of Inorganic Chemistry AS ČR
(web)
Document availability information: Fulltext is available at the institute of the Academy of Sciences. Original record: http://hdl.handle.net/11104/0060401