Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.
Fan YangBo LuanZhen SunChao YangZhimin YuXianzhen LiPublished in: Biotechnology letters (2016)
Chitooligosaccharides play an active part in the prevention of beer flavour deterioration by inhibiting the formation of staling compounds and increasing radical scavenging activity.
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