Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

Published 2018 View Full Article

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Title
Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 160-167
Publisher
Elsevier BV
Online
2018-02-20
DOI
10.1016/j.lwt.2018.01.037

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