Influence of malt on the xanthohumol and isoxanthohumol behavior in pale and dark beers: A micro-scale approach
The main objective of this work was to understand which compounds are responsible for the partial inhibition of xanthohumol (XN) thermal isomerization during wort boiling of dark malts. With such purpose, worts from different kinds of malt (pale, caramel and roasted) were chemically characterized (e...
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| Outros Autores: | , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/95047 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/95047 |