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Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diace...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Fouad El Mansouri, Hammadi El Farissi, Francesco Cacciola, Badr Bouhcain, Joaquim C. G. Esteves da Silva, Miguel Palma Lovillo, Jamal Brigui
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-12-01
Schriftenreihe:Applied Sciences
Schlagworte:
experimental design
headspace GC
diacetyl
fermentation
barley
spectrophotometric
Online-Zugang:https://www.mdpi.com/2076-3417/12/1/37
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