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A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implication...

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Detalles Bibliográficos
Autores principales:	Paiva, Rodrigo A. M., Mutz, Yhan S., Conte-Junior, Carlos A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470327/ https://www.ncbi.nlm.nih.gov/pubmed/34572969 http://dx.doi.org/10.3390/antiox10091332

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