who: Andrei Borșa and collaborators from the Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural have published the research: Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer, in the Journal: Plants 2022, 11, 1958. of /2022/
future: Future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility along with optimization of the sensory and technological properties. Silva et_al 2021 reviewed the potential biological activities of craft beer and . . .
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