Tendencies of various brewery operation parameters

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dc.contributor.authorSzabó, Edina
dc.contributor.authorSipos, Péter
dc.date.accessioned2021-06-28T10:53:36Z
dc.date.available2021-06-28T10:53:36Z
dc.date.issued2015-03-05
dc.description.abstractBeer is a very popular beverage which is the result of complex processes. Its quality and parameters are the outcomes of transformation of components from raw material. We tried to find out during our research how the parameters – the total polyphenol content, the colour and the total sugar content – of our self-brewed beers change during the brewing.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 64 (2015) , 69-74
dc.identifier.doihttps://doi.org/10.34101/actaagrar/64/1865
dc.identifier.issn2416-1640
dc.identifier.issue64
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315741en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1865
dc.rights.accessOpen Access
dc.subjectbeeren
dc.subjectpolyphenolen
dc.subjectcolouren
dc.subjectsugaren
dc.titleTendencies of various brewery operation parametersen
dc.typefolyóiratcikkhu
dc.typearticleen
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