DOI 10.3390/app12010037 KEYWORDS experimental design; headspace GC; diacetyl; fermentation; barley; spectrophotometric; antioxidant activity; TPC; TFC ABSTRACT The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the […]