Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer
Xuyan Zong, Jianhang Wu, Zuyi Chen, Linhua He, Junjie Wen, Li Li
Topics & Concepts
BrewingFood scienceChemistryFlavorAntioxidant capacityAntioxidantStarchComposition (language)Organic chemistryFermentationLinguisticsPhilosophyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality