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Properties of Dry Hopped Dark Beers with High Xanthohumol Content
The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant acti...
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| Publicado en: | Antioxidants (Basel) |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8151753/ https://ncbi.nlm.nih.gov/pubmed/34064972 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10050763 |
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