Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties

SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina,...

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Detalles Bibliográficos
Autores principales: Taiti, Cosimo, Stefano, Giovanni, Percaccio, Ester, Di Giacomo, Silvia, Iannone, Matteo, Marianelli, Andrea, Di Sotto, Antonella, Garzoli, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215288/
https://www.ncbi.nlm.nih.gov/pubmed/37237887
http://dx.doi.org/10.3390/antiox12051021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215288/
https://www.ncbi.nlm.nih.gov/pubmed/37237887
http://dx.doi.org/10.3390/antiox12051021

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