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> on t...
| Główni autorzy: | , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
MDPI AG
2021-05-01
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| Seria: | Antioxidants |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3921/10/5/763 |