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Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle

Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This paper reviews the factors affecting haze formation and strategies for reducing haze. Haze formation is mainly as...

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Detalles Bibliográficos
Autores principales: Wang, Yin, Ye, Lingzhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702196/
https://www.ncbi.nlm.nih.gov/pubmed/34945665
http://dx.doi.org/10.3390/foods10123114