Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
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DOI: 10.3390/antiox12051021
Abstract: SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer… read more here.
Keywords: addition spirulina; spirulina; craft beer; cytoprotective properties ... See more keywords