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Proanthocyanidins are well known for their involvement in haze and colour development during beer ageing. New methodologies are needed, however, to understand what happens to them in the bottled beer. For the first time in the brewing field, thiolysis was hyphenated to RP-HPLC-ESI(-)-MS/MS to investigate these flavanoids. Thirty minutes at 40°C followed by 10h at room temperature emerged as the best...
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