HIGHLIGHTS
- who: Giulia Leni and colleagues from the Department of Animal Science, Food and Nutrition (DIANA), Universitu00e0 Cattolica del Sacro Cuore, Piacenza, Italy Department of Food and Drug, University of Parma, Parma, Italy have published the Article: Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation, in the Journal: Foods 2023, 1196 of 28/Oct/2021
- what: In this work have been produced with must and pomace of the Malvasia di Candia Aromatica (MaCA) variety which were added before fermentation at two different percentages (10% and 20 . . .
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