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Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azin...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697933/ https://ncbi.nlm.nih.gov/pubmed/33182668 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111638 |
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