3GrigsbyJH,PalamandSR.The use of thiobarbituric acid as a mean of the degree of beer staling.[J]J.Am.Soc.Brew.Chem.1976(34):89-98.
4顾国贤 酿造酒工艺学[M].北京:中国轻工业出版社.
5Shigeki A,Tatsuji K,Chikako S.Estimation of Antioxidative Activity and Its Relationship to Beer Flavor Stability.[J]J.Am.Soc.Brew.Chem.1999,57(1):34-37.
6[3]M, Uchida, S. Suga, M. Ono. Improvement for oxidative flavoe stability of beer-Role of OH-Radical in Beer Oxidation. J. Am. Soc. Brew. Chem.54:198～204,1996.
7[4]Kaneda, H., Kano, Y., Kamimura, M. The role of free radicals in beer oxidation. J. Am. Soc. Brew. Chem. 47:49～53,1989.
8[2]B.J.Anness,E.D.Baxter.Proceedings of the 19th European Brewery Convention Congress,London,1982,193 ～ 200
