Polyphenols and melanoidins characterization in different fractions of chinese commercial beers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02088-z.pdf
Reference66 articles.
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2. A. Hejna, More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology. Emergent Mater. 5, 765–783 (2022). https://doi.org/10.1007/s42247-021-00304-4
3. D. Bonatto, The diversity of commercially available ale and lager yeast strains and the impact of brewer’s preferential yeast choice on the fermentative beer profiles. FOOD RES. INT. 141 (2021). https://doi.org/10.1016/j.foodres.2021.110125
4. M. Li, J. Du, K. Zhang, Profiling of carbohydrates in commercial beers and their influence on beer quality. J. Sci. Food Agr. 100, 3062–3070 (2020). https://doi.org/10.1002/jsfa.10337
5. A. Muscolo, F. Marra, F. Salafia, P. Andronaco, R.D. Sanzo, S. Carabetta, M. Russo, Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties. Eur. Food Res. Technol. 248, 2067–2077 (2022). https://doi.org/10.1007/s00217-022-04031-w
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