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Strategies To Reduce The Iron Intake During The Brewing Process With Respect To Flavour Stability
Aggiunto da Freek
Brewing Iron Reduction for Flavor Stability
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Andersen, Skibsted - 1998 - Electron Spin Resonance Spin Trapping Identification of Radicals Formed During Aerobic Forced Aging of Beer
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Application of Punicalagin-Ellagic Acid To Improve Oxidative and Colloidal Stability of Beverages (Esp. Beer)
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Google Patents - WO2021170827A1 - Application of Punicalagin-Ellagic Acid To Improve Oxidative and Colloidal Stability of Beverages (Esp. Beer)
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Google Patents - EP3872158A1 - Application of Punicalagin-Ellagic Acid To Improve Oxidative and Colloidal Stability of Beverages (Esp. Beer)
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Poster IV - TIB - 2023 - Punicalagin - A Novel Brewing Stabilizing Agent For Beer Shelf-Life Enhancement
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Transition Metals in Brewing and Their Role in Wort and Beer Oxidative Stability: A Review
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