Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations
Zhao Jin, Yang Lan, Jae‐Bom Ohm, J. M. Gillespie, Paul Schwarz, Bingcan Chen
Topics & Concepts
BrewingFood scienceChemistryMaltotrioseMaltoseMashingFructoseStarchSucroseBotanyFermentationBiologyFood composition and propertiesMeat and Animal Product QualityFood Quality and Safety Studies