Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference31 articles.
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5. Dominance and influence of selected Saccharomyces cerevisiae strains on the analytical profile of craft beer refermentation;Canonico;J. Inst. Brew.,2014
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