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Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting

Seung Min Yu1, Da Hye Song2, Yu-Rim Lee1

  • 1Department of Integrative Bioengineering, Sogang University, Seoul 04107, Republic of Korea.

Food Chemistry: X
|October 27, 2025
PubMed

Keywords:
Maillard reactionRosting degreeantioxidant activityaroma profileelectronic nose

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