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Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production
During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical comp...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866070/ https://www.ncbi.nlm.nih.gov/pubmed/33525580 http://dx.doi.org/10.3390/molecules26030681 |