Characterization of Indian beers: chemical composition and antioxidant potential.

Autor: Pai TV; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India., Sawant SY; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India., Ghatak AA; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India., Chaturvedi PA; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India ; Department Molecular Systems Biology, University of Vienna, Althanstr 14, 1090 Vienna, Austria., Gupte AM; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India., Desai NS; Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD-Belapur, Navi Mumbai, 400 614 Maharashtra India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2015 Mar; Vol. 52 (3), pp. 1414-23. Date of Electronic Publication: 2013 Aug 31.