https://www.selleckchem.com/products/vtp50469.html
This had a direct effect on the transfer rates from malt into wort, which were found to be 100% for cinnamic acid, revealing that a complete transfer was accompanied by an additional biosynthesis, but only less then 8% for the desired phenolic acids. Interestingly, in the wort, cinnamic and p-coumaric acid contents were dominated by the free form, while ferulic acid was mostly still soluble ester-bound. Overall, the use of barley malts led to an introduction of cinnamic, p-coumaric, and ferulic acid into the wort in a ratio of 2148
Like
Comment
Share
