Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in...

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Detalles Bibliográficos
Autores principales: Gasiński, Alan, Kawa-Rygielska, Joanna, Szumny, Antoni, Czubaszek, Anna, Gąsior, Justyna, Pietrzak, Witold
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411757/
https://www.ncbi.nlm.nih.gov/pubmed/32630803
http://dx.doi.org/10.3390/molecules25133033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411757/
https://www.ncbi.nlm.nih.gov/pubmed/32630803
http://dx.doi.org/10.3390/molecules25133033

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