American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity
Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayná Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima
Topics & Concepts
BrewingFood scienceYeastFermentationChemistryAcetic acidSuccinic acidEthanolSugarAcetaldehydeLactic acidMalic acidComposition (language)Formic acidBiochemistryCitric acidBiologyBacteriaLinguisticsGeneticsPhilosophyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research