The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer
The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented with phosphorolytic enzymes. In this study, it was p...
Spremljeno u:
| Glavni autori: | , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
AcademicPres
2022-05-01
|
| Serija: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Teme: | |
| Online pristup: | https://journals.usamvcluj.ro/index.php/fst/article/view/14417 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|