Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity
The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activit...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Serbian Chemical Society
2018-01-01
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| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391700107M.pdf |