Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and co...

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Detalles Bibliográficos
Autores principales: Yao, Jiangqi, Ma, Zhiyuan, Wang, Yuxuan, Wang, Yutang, Sun, Lijun, Liu, Xuebo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9168054/
https://www.ncbi.nlm.nih.gov/pubmed/35677651
http://dx.doi.org/10.1016/j.crfs.2022.05.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9168054/
https://www.ncbi.nlm.nih.gov/pubmed/35677651
http://dx.doi.org/10.1016/j.crfs.2022.05.008

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