The beers produced through sequential fermentation showed the highest overall antioxidant content (FC-TPC) and the highest radical scavenging activity; once again, HPLC-TPC showed a trend opposite to that of FC-TPC, being higher in beers inoculated solely with S. cerevisiae strains.
← all excerpts
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-<i>Saccharomyces and Saccharomyces</i> yeasts.
1
—
—