Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties.

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作者： Cosimo,Taiti ^[1] ; Giovanni,Stefano ^[2] ; Ester,Percaccio ^[3] ; Silvia,Di Giacomo ^[3] ; Matteo,Iannone ^[4] ; Andrea,Marianelli ^[4] ; Antonella,Di Sotto ^[3] ; Stefania,Garzoli ^[5]

作者单位： Department of Agri-Food and Environmental Science, Università di Firenze, Sesto Fiorentino, 50019 Firenze, Italy. ^[1] Department of Biology, Università di Firenze, Via Micheli 3, 50121 Firenze, Italy. ^[2] Department of Physiology and Pharmacology "V. Erspamer", Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy. ^[3] Circolo ARCI La Staffetta, Via Don Minzoni 29, 56011 Calci, Italy. ^[4] Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy. ^[5]

关键词 Nrf2 PTR-ToF-MS SPME-GC-MS chemical analyses cytoprotective properties oxidative stress radical scavenger activity

DOI 10.3390/antiox12051021

PMID 37237887

发布时间 2023-05-30

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Antioxidants (Basel, Switzerland)

2023年12卷5期

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Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties.

Antioxidants (Basel, Switzerland)

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Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties.

Antioxidants (Basel, Switzerland)

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