Biochemistry of Wine and Beer

Encarna Gómez-Plaza; Rocío Gil-Muñoz

doi:10.3390/biom11010059

Biochemistry of Wine and Beer

Biomolecules. 2021 Jan 5;11(1):59. doi: 10.3390/biom11010059.

Authors

Encarna Gómez-Plaza¹, Rocío Gil-Muñoz²

Affiliations

¹ Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
² Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.

Abstract

Today, the production of wine and beer is a worldwide industry worth millions of euros annually, with breweries and wineries throughout the globe [...].

Publication types

Editorial
Introductory Journal Article

MeSH terms

Antioxidants / analysis
Beer / analysis*
Health
Humans
Polyphenols / analysis
Wine / analysis*

Substances

Antioxidants
Polyphenols