Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach.

Autor: Nunes Filho RC; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Galvan D; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil. Electronic address: diegogalvann@gmail.com., Effting L; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Terhaag MM; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Yamashita F; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Benassi MT; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Spinosa WA; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil.

Publikováno v: Food chemistry [Food Chem] 2021 Dec 15; Vol. 365, pp. 130478. Date of Electronic Publication: 2021 Jun 27.