The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final par...

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Detalles Bibliográficos
Autores principales: Bogdan, Paulina, Kordialik-Bogacka, Edyta, Czyżowska, Agata, Oracz, Joanna, Żyżelewicz, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695022/
https://www.ncbi.nlm.nih.gov/pubmed/33171817
http://dx.doi.org/10.3390/foods9111626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695022/
https://www.ncbi.nlm.nih.gov/pubmed/33171817
http://dx.doi.org/10.3390/foods9111626

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