Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer-Reference-Cited by-同舟云学术

Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

Published:2017-01 Issue:1 Volume:123 Page:58-65
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Martínez Alejandro¹,Vegara Salud¹,Herranz-López Maria¹,Martí Nuria¹,Valero Manuel¹,Micol Vicente¹,Saura Domingo¹

Affiliation:

1. IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.387/fullpdf

Reference45 articles.

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2. Novel starters for old processes: Use of Saccharomyces at a brewery scale;Marongiu;J. Ind. Microbiol. Biotech.,2015

3. To brew, or not to brew - That is the question: Analysis of competitive forces in the craft brew industry;Kleban;J. Int. Acad. Case Stud.,2012

4. Dietary fiber content and associated antioxidant compounds in roselle flower (Hibiscus sabdariffa L.) beverage;Sáyago-Ayerdi;J. Agric. Food Chem.,2007

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