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Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh

Crossref DOI link: https://doi.org/10.1038/s41598-023-37284-w

Published Online: 2023-06-21

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Gasiński, Alan

Kawa-Rygielska, Joanna

Kita, Agnieszka

Kucharska, Alicja
Funding

Funding for this research was provided by:

Uniwersytet Przyrodniczy we Wrocławiu
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Text and Data Mining valid from 2023-06-21

Version of Record valid from 2023-06-21
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Article History

Received: 23 March 2023

Accepted: 19 June 2023

First Online: 21 June 2023

Competing interests

: The authors declare no competing interests.

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