Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops-Reference-Cited by-同舟云学术

Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops

Published:2023-04-28 Issue:1 Volume:82 Page:39-49
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Rubottom Lindsey N.¹^ORCID,Shellhammer Thomas H.¹^ORCID

Affiliation:

1. Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, Oregon, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2023.2194838

Reference33 articles.

1. Lewis, M. J.; Young, T. W. Brewing, 2nd ed.; Kluwer Academic/Plenum Publishers: New York, 2002.

2. Watson B. The Hop Pendulum: A History of the American Hops Market. 2020. https://www.brewersassociation.org/insights/the-hop-pendulum-a-history-of-the-american-hops-market/ (accessed Apr 23 2020).

3. USA Hops. Statistical report. Hop growers of America: 2022; 2021. https://www.usahops.org/img/blog_pdf/405.pdf (accessed May 19 2022).

4. Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops (Humulus lupulus)

5. Evaluating a Benchtop Fermentation Method for Estimating Dextrin Degradation by Hop Diastatic Enzymes during Dry-Hopping;Stokholm A.;Brewing Sci.,2020

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