How wort boiling process affects flavonoid polyphenols in beer
Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological effects. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances during wort boiling process in various hopping regimes was studied. Pren...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | txec |
| Publicat: |
Research Institute of Brewing and Malting, Plc.
2019-12-01
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| Col·lecció: | Kvasný průmysl |
| Matèries: | |
| Accés en línia: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/205 |
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