PUBLICACIÓN

Different dry hopping and fermentation methods: influence on the beer nutritional quality

ACCEDER A LA PUBLICACIÓN: Orcid

2020 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Agronomy and Crop Science (Q1), Biotechnology (Q2), Food Science (Q1), Nutrition and Dietetics (Q2)

JCR: 3.639

SJR: 0.782

DOI

10.1002/jsfa.10912

ISSN

0022-5142

BIBTEX

@article{Gerhards_2020, doi = {10.1002/jsfa.10912}, url = {https://doi.org/10.1002%2Fjsfa.10912}, year = 2020, month = {nov}, publisher = {Wiley}, author = {Sandra Gerhards and Mar{\'{\i}}a Inmaculada Talaverano and Ana Isabel Andres and Carlos S{\'{a}}nchez-Vicente and Jes{\'{u}}s Lozano and Carlos Garc{\'{\i}}a-Latorre and Mar{\'{\i}}a Jes{\'{u}}s Petr{\'{o}}n and Sara Rodrigo}, title = {Different dry hopping and fermentation methods: influence on the beer nutritional quality}, journal = {Journal of the Science of Food and Agriculture}}

AUTORES DE LA UEX

Carlos García-Latorre Nieto

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