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1.
Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.
Molecules
; 27(7)2022 Mar 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-35408689
2.
Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.
Molecules
; 25(16)2020 Aug 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32764441
3.
Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer.
Food Chem
; 367: 130646, 2022 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34364146
4.
Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads.
Biomolecules
; 11(8)2021 07 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-34439780
5.
The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.
Biomolecules
; 11(12)2021 11 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-34944422
6.
Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata).
Foods
; 9(6)2020 Jun 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-32545351
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