Effects of the mashing process on polyphenols and antiradical activity of beer
Author:
Funder
Ministerstvo Zemědělství
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04133-5.pdf
Reference43 articles.
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2. Radonjic S, Maraš V, Raičevic J, Košmerl T (2020) Wine or beer? Comparison, changes and improvement of polyphenolic compounds during technological phases. Molecules 25:4960. https://doi.org/10.3390/molecules25214960
3. Wannenmacher J, Gastl M, Becker T (2018) Phenolic substances in beer: structural diversity, reactive potential and relevance for brewing process and beer quality. Compr Rev Food Sci Food Saf. https://doi.org/10.1111/1541-4337.12352
4. Bocquet L, Sahpaz S, Hilbert JL, Rambaud C, Riviére C (2018) Humulus lupulus L., a very popular beer ingredient and medicinal plant: overview of its phytochemistry, its bioactivity, and its biotechnology. Phytochem Rev 17:1047–1090. https://doi.org/10.1007/s11101-018-9584-y
5. Karabín M, Hudcová T, Jelínek L, Dostálek P (2015) Biotransformations and biological activities of hop flavonoids. Biotech Adv 33:1063–1090. https://doi.org/10.1016/j.biotechadv.2015.02.009
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort;KVASNY PRUMYSL;2024-02-15
2. Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties;KVASNY PRUMYSL;2022-12-15
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