2Bamforth C, Muller R, WALKDER M. Oxygen and oxygen radicals in malting and brewing: a review[J]. Journal of the American Society of Brewing Chemists, 1993,51(3): 79-88.
3Irwin A J, Barker R L, Pipasts P. The role of copper, oxygen, and polyphenols in beer flavor instability[J]. Journal of the American Society of Brewing Chemists, 1991,49(3): 140-149.
4Kuchel L, Brody A L, Wicker L. Oxygen and its reactions in beer[J]. Packaging Technology and Science, 2006,19( 1 ): 25- 32.
5TAKASHIO M, SHINOTSUKA K. Preventive Production of Beer against Oxidation-Recent Advances in Brewing Technology[J]. Food Science and Technology International, Tokyo, 1998,4(3): 169-177.
