The Influence of Biomolecule Composition on Colloidal Beer Structure
Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2021-12-01
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| Col·lecció: | Biomolecules |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2218-273X/12/1/24 |
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