Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer.

J Agric Food Chem · 2024 · PMC11273605 · PMID 39010731

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highly significantno p-value reported

However, 33 (batch B) and 34 – 36 (batch C) revealed the strongest and highly significant effect on the inhibition of 53b , with a rate of 56, and 29%, respectively.

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