Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04925-1
Abstract: The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor’s change. The addition of compounds that overcome this… read more here.
Keywords: craft beers; manufacturing characterization; ocimum selloi; characterization craft ... See more keywords