Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability

Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azin...

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Detalles Bibliográficos
Autores principales: De Francesco, Giovanni, Bravi, Elisabetta, Sanarica, Emmanuel, Marconi, Ombretta, Cappelletti, Federica, Perretti, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697933/
https://www.ncbi.nlm.nih.gov/pubmed/33182668
http://dx.doi.org/10.3390/foods9111638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697933/
https://www.ncbi.nlm.nih.gov/pubmed/33182668
http://dx.doi.org/10.3390/foods9111638

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