The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.

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The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.

Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to optimise their process with regards to flavour stabi...

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Bibliographic Details
Main Authors:	Jenkins, David, James, Sue, Dehrmann, Frieda, Smart, Katherine, Cook, David
Format:	Article
Published:	American Society of Brewing Chemists 2018
Subjects:	Beer; EPR spectroscopy; ESR; flavor stability; metal ions
Online Access:	https://eprints.nottingham.ac.uk/48982/

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