Cite
HARVARD Citation
Ciriminna, R. et al. (2018). Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. Lebensmittel-Wissenschaft + Technologie =. pp. 160-167. [Online].
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Ciriminna, R. et al. (2018). Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. Lebensmittel-Wissenschaft + Technologie =. pp. 160-167. [Online].