Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds-Reference-Cited by-同舟云学术

Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds

Published:2020-11-11 Issue:2 Volume:247 Page:439-452
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Horn Priscila Aparecida,Pedron Natalia Bagattoli,Junges Lucas Henrique,Rebelo Andrey Martinez,da Silva Filho Hercílio Higino,Zeni Ana Lúcia Bertarello^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-020-03637-2.pdf

Reference59 articles.

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3. Morado R (2014) Larousse da cerveja. L. Ltda, São Paulo

4. Silva PHA, Faria FC (2008) Avaliação da intensidade de amargor e do seu princípio ativo em cervejas de diferentes características e marcas comerciais. Ciênc Tecnol Aliment. https://doi.org/10.1590/S0101-20612008000400021

5. Marina M (2018) Número de cervejarias artesanais no Brasil já á cresceu 23% em 2018. https://abracerva.com.br/2018/10/04/numero-de-cervejarias-artesanais-no-brasil-ja-cresceu-23-em-2018/3/. Acessed 12 Nov 2018.

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