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Influence of the time of bilberry (Vaccinium myrtillus L.) addition on the phenolic and protein profile of beer.
Nedyalkov, Petar; Bakardzhiyski, Ivan; Dinkova, Rada; Shopska, Vesela; Kaneva, Maria.
Affiliation
  • Nedyalkov P; Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
  • Bakardzhiyski I; Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
  • Dinkova R; Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
  • Shopska V; Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
  • Kaneva M; Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
Acta Sci Pol Technol Aliment ; 21(1): 5-15, 2022.
Article de En | MEDLINE | ID: mdl-35174684
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Vaccinium myrtillus Langue: En Journal: Acta Sci Pol Technol Aliment Année: 2022 Type de document: Article Pays d'affiliation: Bulgarie Pays de publication: Pologne
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Vaccinium myrtillus Langue: En Journal: Acta Sci Pol Technol Aliment Année: 2022 Type de document: Article Pays d'affiliation: Bulgarie Pays de publication: Pologne