Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability.

De Francesco, Giovanni; Bravi, Elisabetta; Sanarica, Emmanuel; Marconi, Ombretta; Cappelletti, Federica; Perretti, Giuseppe

De Francesco, Giovanni; Bravi, Elisabetta; Sanarica, Emmanuel; Marconi, Ombretta; Cappelletti, Federica; Perretti, Giuseppe.

Afiliação

De Francesco G; Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy.
Bravi E; Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy.
Sanarica E; Enolife s.r.l., Viale delle Industrie, Montemesola, 74020 Taranto, Italy.
Marconi O; Italian Brewing Research Centre, University of Perugia, 06126 Perugia, Italy.
Cappelletti F; Department of Agricultural, Food and Environmental Science, University of Perugia, 06126 Perugia, Italy.
Perretti G; Department of Agricultural, Food and Environmental Science, University of Perugia, 06126 Perugia, Italy.

Foods ; 9(11)2020 Nov 10.

Article em En | MEDLINE | ID: mdl-33182668

Palavras-chave

ABTS; DPPH; FRAP; antioxidant; beer flavour stability; beer quality; beer shelf life; condensed tannins; grape seed tannins; phenolic extract; tea tannins

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Itália

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