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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Fouad El Mansouri, Hammadi El Farissi, Francesco Cacciola, Badr Bouhcain, Joaquim C. G. Esteves da Silva, Miguel Palma Lovillo, Jamal Brigui
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-12-01
Sarja:	Applied Sciences
Aiheet:	experimental design headspace GC diacetyl fermentation barley spectrophotometric
Linkit:	https://www.mdpi.com/2076-3417/12/1/37
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