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Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 ex...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692510/ https://www.ncbi.nlm.nih.gov/pubmed/36432011 http://dx.doi.org/10.3390/molecules27227910 |