Endogenous antioxidant act ivity of beer with special emphasis on polyphenols
In order to ensure that taste stability of beer is maintained in the longer term, the objective of this project was to obtain a better understanding of antioxidant action of polyphenols in the brewing process. With support from Wissenschaftsförderung der Deutschen Brauwirtschaft e.V., this research has been supported by funds disbursed by the Federal Ministry of Economics and Technology (BMWi) via the Working Group of Industrial Research Associations “Otto von Guericke” e.V. (AiF).
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