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. 2020 Jun 22;9(6):821. doi: 10.3390/foods9060821

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Chemical characterization of commercial beers, including (a) total sugars (mg mL⁻¹), bitterness (IBU), (b) hordenine (mg L⁻¹), total Iso-α-acid concentration (mg L⁻¹). Different letters above bars denote significant differences between beer samples, for the same chemical parameter, according to the least significant difference test (LSD; p < 0.05). * Total sugars not detected in beer C. All values are the mean ± SE (error bars) of independent determinations. n = 3, hordenine, and bitterness; n = 2, total sugars, and total-α-acids. Abbreviations of samples may be found in Table 1.

Chemical characterization of commercial beers, including (a) total sugars (mg mL⁻¹), bitterness (IBU), (b) hordenine (mg L⁻¹), total Iso-α-acid concentration (mg L⁻¹). Different letters above bars denote significant differences between beer samples, for the same chemical parameter, according to the least significant difference test (LSD; p < 0.05). * Total sugars not detected in beer C. All values are the mean ± SE (error bars) of independent determinations. n = 3, hordenine, and bitterness; n = 2, total sugars, and total-α-acids. Abbreviations of samples may be found in Table 1.