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

A tétel rövid nézete
dc.creatorTóth-Szabó, Edina
dc.creatorBora, Lilla
dc.creatorSipos, Péter
dc.date2016-03-23
dc.date.accessioned2021-06-28T10:53:16Z
dc.date.available2021-06-28T10:53:16Z
dc.descriptionBeer 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.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/1806
dc.identifier10.34101/actaagrar/69/1806
dc.identifier.urihttp://hdl.handle.net/2437/315685
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1806/1714
dc.sourceActa Agraria Debreceniensis; No. 69 (2016); 161-166
dc.source2416-1640
dc.source1587-1282
dc.subjectbeer
dc.subjectpolyphenol
dc.subjectcolour
dc.subjectcarbohydrate
dc.titleChanging of antioxidant and sugar contents of self brewed beers during the brewing steps
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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Acta Agraria Debreceniensis