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Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples
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Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions
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Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes
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Exploring the binding behavior of beer staling aldehydes in model systems
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On the origin of free and bound staling aldehydes in beer