Biochemistry of Wine and Beer-Reference-Cited by-同舟云学术

Biochemistry of Wine and Beer

Published:2021-01-05 Issue:1 Volume:11 Page:59
ISSN:2218-273X
Container-title:Biomolecules
language:en
Short-container-title:Biomolecules

Author:

Gómez-Plaza Encarna^ORCID,Gil-Muñoz Rocío^ORCID

Abstract

Today, the production of wine and beer is a worldwide industry worth millions of euros annually, with breweries and wineries throughout the globe [...]

Publisher

MDPI AG

Subject

Molecular Biology,Biochemistry

Link

https://www.mdpi.com/2218-273X/11/1/59/pdf

Reference15 articles.

1. Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

2. Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

3. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

4. The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

5. Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

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