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Study of antioxidant activity during the malting and brewing process
In this study the evolution of antioxidant activity was investigated during malting of different barley cultivars, and during the production of different types of beers on laboratory scale and in pilot brewery. Samples were taken at technologically important points of productions. Malts were produce...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6675848/ https://www.ncbi.nlm.nih.gov/pubmed/31413406 http://dx.doi.org/10.1007/s13197-019-03851-1 |