A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implication...
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| Main Authors: | , , |
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| Format: | Book |
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MDPI AG,
2021-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |