Publication on the effects of no malt kilning and moderate kilning on the contents of prooxidative and antioxidative compounds in wort and beer

Publication on the effects of no malt kilning and moderate kilning on the contents of pro-oxidative and antioxidative compounds in wort and beer. If the publication has to be postponed due to the PhD procedures or IP issues, it will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.