Open AccessIMPACTS OF THE USE OF GLUTEN-FREE CEREALS AND SPICES ON THE QUALITY PARAMETERS OF BEER
Author(s) -
Oghenetega Lois Orhotohwo,
Nikolett Czipa,
Béla Kovács,
Loránd Alexa
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.15414/jmbfs.3838
Subject(s) - brewing , food science , chemistry , flavonoid , gluten free , avena , potassium , control sample , gluten , botany , fermentation , biology , biochemistry , organic chemistry , antioxidant
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