Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing...

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Detalles Bibliográficos
Autores principales: De Simone, Nicola, Russo, Pasquale, Tufariello, Maria, Fragasso, Mariagiovanna, Solimando, Michele, Capozzi, Vittorio, Grieco, Francesco, Spano, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391379/
https://www.ncbi.nlm.nih.gov/pubmed/34441608
http://dx.doi.org/10.3390/foods10081831

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391379/
https://www.ncbi.nlm.nih.gov/pubmed/34441608
http://dx.doi.org/10.3390/foods10081831

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