Changing of antioxidant and sugar contents of self brewed beers during the brewing steps

A tétel rövid nézete
dc.contributor.authorTóth-Szabó, Edina
dc.contributor.authorBora, Lilla
dc.contributor.authorSipos, Péter
dc.date.accessioned2021-06-28T10:53:16Z
dc.date.available2021-06-28T10:53:16Z
dc.date.issued2016-03-23
dc.description.abstractBeer is a valuable beverage, its composition is influenced by raw materials and technology. We tried to determine how the technological steps influence the antioxidant content, the colur value, and the carbohydrate content, and how fruit syrups influence the antioxidant content and the colour value.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 69 (2016) , 161-166
dc.identifier.doihttps://doi.org/10.34101/actaagrar/69/1806
dc.identifier.issn2416-1640
dc.identifier.issue69
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315685en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1806
dc.rights.accessOpen Access
dc.subjectbeeren
dc.subjectpolyphenolen
dc.subjectcolouren
dc.subjectcarbohydrateen
dc.titleChanging of antioxidant and sugar contents of self brewed beers during the brewing stepsen
dc.typefolyóiratcikkhu
dc.typearticleen
dc.type.detailedidegen nyelvű folyóiratközlemény hazai lapbanhu
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