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Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions
[Image: see text] Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed to characterize, in terms of phenolic antioxidants, three types of Pale Ale craft beers brewed using increasing percentage of dark malt (0,...
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| Veröffentlicht in: | J Agric Food Chem |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Chemical
Society
2021
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| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8154560/ https://ncbi.nlm.nih.gov/pubmed/33855852 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.1c00679 |
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