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Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employme...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254294/ https://www.ncbi.nlm.nih.gov/pubmed/37298894 http://dx.doi.org/10.3390/molecules28114419 |