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Phytochemical Composition of Brewers’ Spent Grains Cover

Phytochemical Composition of Brewers’ Spent Grains

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
By: Kristina Ivanova,  Ivan Bakalov,  Vesela Shopska,  Peter Nedyalkov and  Georgi Kostov  
Open Access
|Jun 2020

Authors

Kristina Ivanova

Institute of Food Preservation and Quality, Plovdiv, Agricultural Academy, Plovdiv, Bulgaria

Ivan Bakalov

Institute of Food Preservation and Quality, Plovdiv, Agricultural Academy, Plovdiv, Bulgaria

Vesela Shopska

Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria

Peter Nedyalkov

Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria

Georgi Kostov

george_kostov2@abv.bg

Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria
DOI: https://doi.org/10.2478/aucft-2020-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 139 - 145
Submitted on: Dec 19, 2019
Accepted on: Apr 20, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
malt,
brewers’ spent grains,
FRAP,
DPPH,
selection
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Kristina Ivanova, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov, Georgi Kostov, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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