Influence of malt composition on the quality of a top fermented beer
Loredana Liguori, Giovanni De Francesco, Paola Orilio, Giuseppe Perretti, Donatella Albanese
Topics & Concepts
Food scienceChemistryPolyphenolFermentationComposition (language)Alcohol contentRaw materialAlcoholAntioxidantOrganic chemistryPhilosophyLinguisticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities