Open AccessWILD BARBERRY FRUIT (Berberis microphylla G. Forst.) AS A NATURAL INGREDIENT FOR BEER BREWING
Author(s) -
María Laura Lemoine,
Ulises Fontana,
Jazmín B. Hurtado,
Federico Martín Pintos,
Miriam Elisabet Arena,
Ariel Roberto Vicente,
Luis María Rodoni
Publication year - 2021
Publication title -
chilean journal of agricultural and animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 5
eISSN - 0719-3890
pISSN - 0719-3882
DOI - 10.29393/chjaas37-32wbml70032
Subject(s) - ingredient , brewing , berberis , traditional medicine , horticulture , botany , biology , food science , medicine , fermentation