Beer produced via hydrodynamic cavitation retains higher...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 05 Vol. 91

Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

Ciriminna, Rosaria, Albanese, Lorenzo, Di Stefano, Vita, Delisi, Riccardo, Avellone, Giuseppe, Meneguzzo, Francesco, Pagliaro, Mario
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
91
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.01.037
Date:
May, 2018
File:
PDF, 604 KB
english, 2018
Conversion to is in progress
Conversion to is failed