Properties of Dry Hopped Dark Beers with High Xanthohumol Content

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant acti...

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Detalles Bibliográficos
Autores principales: Paszkot, Justyna, Kawa-Rygielska, Joanna, Anioł, Mirosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151753/
https://www.ncbi.nlm.nih.gov/pubmed/34064972
http://dx.doi.org/10.3390/antiox10050763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151753/
https://www.ncbi.nlm.nih.gov/pubmed/34064972
http://dx.doi.org/10.3390/antiox10050763

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