“…[30] The extrinsic chromophores in proteins, such as saccharide-protein bonds, as well as protein aggregates, which have an influence on turbidity, have absorption bands above 300 nm until 400 nm. [31] Proteins in beer are related mainly to colour, flavour, haze formation, and foam stability. [12] On the other hand, polyphenols (compounds with antioxidant activity), whose concentrations in beers range from 150 to 330 mg/L, [32,33] have an influence on colour (because of their oxidation in the presence of trace metals) and non-biological haze (interaction with proteins).…”