Table of Contents
Influence of Malt Modifications on the Concentrations of Free Phenolic Acids in Wheat and Barley Malts
D. Langos, M. Granvogl, M. Gastl, P. Schieberle
Process induced changes in free phenolic acids (caffeic-, cinnamic-, p-coumaric-, ferulic-, sinapic-, and vanillic acid) in wheat and barley grain, green malts, and kiln-dried malts were analysed by means of stable isotope dilution assays (SIDAs) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Different steeping degrees, germination temperatures, and germination times were applied for malt
Descriptors: Ferulic acid, grain, HPLC-MS/MS, malt, phenolic acids, stable isotope dilution analysis
BrewingScience - Monatsschrift für Brauwissenschaft, 68 (July/August 2015), pp. 93-101
