Use of olive ( Olea europaea L .) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity
Author:
Affiliation:
1. Department of Agricultural, Food, Environmental and Animal Sciences University of Udine, via delle Science Udine 206 Italy
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15318
Reference40 articles.
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3. AssoBirra. (2018).2018 Annual Report. AssoBirra – Associazione dei Birrai e dei Maltatori. Italy.
4. On the Origin of Free and Bound Staling Aldehydes in Beer
5. 125th Anniversary Review: The Non-Biological Instability of Beer
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