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

标题
Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 160-167
出版商
Elsevier BV
发表日期
2018-02-20
DOI
10.1016/j.lwt.2018.01.037

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