Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids - Concepedia

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Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

52

Citations

34

References

2018

Year

Rosaria Ciriminna, Lorenzo Albanese, Vita Di Stefano, Riccardo Delisi, Giuseppe Avellone, Francesco Meneguzzo, Mario Pagliaro

Other Hops PrenylflavonoidsHydrodynamic CavitationHigher Amounts

References

	Year	Citations

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