Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer
type: Dataset
description: International audience
issued: 2026-05-12T04:35:59.618375
language: en
modified: 2026-05-12T04:35:59.618380
contact point: Organization
  fn: CCSD
keyword: abts
keyword: antioxidant-activity
keyword: assay
keyword: barley
keyword: beer
keyword: capacity
keyword: extracts
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: liquid-chromatography
keyword: malt
keyword: online-detection
keyword: polyphenol
keyword: polyphenols
keyword: radical-cation
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvbbmbclife-sciences-q-biobiochemistry-molecular-biologybiochemistry-q-biobm
keyword: sdvbiolife-sciences-q-biobiotechnology
keyword: sdvlife-sciences-q-bio
keyword: spigprocengineering-sciences-physicschemical-and-process-engineering
keyword: wine
landing page: 0021-8561

Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer
type: Distribution
format: HTML
issued: 2026-05-12T04:35:59.692728
modified: 2026-05-12T04:35:59.584155
access URL: https://centralesupelec.hal.science/hal-00804213

test_moissonnage_selune
type: Agent