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Journal of Chemistry
Volume 2017, Article ID 6716053, 7 pages
https://doi.org/10.1155/2017/6716053
Research Article

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

1Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, 2360100 Valparaíso, Chile
2Fermentation Sciences, Appalachian State University, 730 Rivers Street Edwin Duncan Hall, Suite 108, Boone, NC 28608, USA

Correspondence should be addressed to Pablo A. Ulloa; lc.vcup@aollu.olbap

Received 14 July 2017; Accepted 23 October 2017; Published 13 November 2017

Academic Editor: Sevgi Kolaylı

Copyright © 2017 Pablo A. Ulloa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Pablo A. Ulloa, Juan Vidal, María I. Ávila, Mariela Labbe, Seth Cohen, and Fernando N. Salazar, “Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer,” Journal of Chemistry, vol. 2017, Article ID 6716053, 7 pages, 2017. https://doi.org/10.1155/2017/6716053.