Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition
Karina Medina, Nicolas Giannone, Eduardo Dellacassa, Cecilia Schinca, Francisco Carrau, Eduardo Boido
Topics & Concepts
AromaChemistryHexanoic acidCraftFood scienceEthyl hexanoateOrganic chemistryVisual artsArtFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities