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In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds
To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value. PEF was applied to...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7604362/ https://www.ncbi.nlm.nih.gov/pubmed/33195145 http://dx.doi.org/10.3389/fbioe.2020.583617 |