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 <i>Saccharomyces cerevisiae,</i>...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
MDPI AG,
2021-05-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |