Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort

AuthID
 P-006-7QB
5
Author(s)
Cruz, JM
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 6, Número: 9, Páginas: 2478-2485 (8)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84881558344
Wos: WOS:000323323600023
Source Identifiers
ISSN: 1935-5130
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