Phenolic compounds of Brazilian beers from different types...

Food Chemistry 2016 / 05 Vol. 199

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

Moura-Nunes, Nathália, Brito, Thárcila Cazaroti, Fonseca, Nívea Dias da, de Aguiar, Paula Fernandes, Monteiro, Mariana, Perrone, Daniel, Torres, Alexandre Guedes
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Volume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.11.133
Date:
May, 2016
File:
PDF, 742 KB
english, 2016
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