Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii

Author:

Adamenko Kinga,Kawa-Rygielska Joanna,Kucharska Alicja Z.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Production and analysis of non-traditional beer supplemented with sea buckthorn;Adadi;Agronomy Research,2017

2. Characteristics of biologically active compounds in Cornelian cherry meads;Adamenko;Molecules,2018

3. Assessment of quality and production process of a non-alcoholic stout beer using reverse osmosis;Alcantara;Journal of the Institute of Brewing,2016

4. Azeez, L., Adebisi, S. A., Oyedeji, A. O., Adetoro, R. O., & Tijani, K. O. (2017). Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time. Journal of the Saudi Society of Agricultural Sciences.

5. Beer, carbohydrates and diet;Bamforth;Journal of the Institute of Brewing,2005

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