Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method
Author:
Affiliation:
1. National Research Institute of Brewing, Higashihiroshima-shi, Hiroshima, Japan
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1843926
Reference51 articles.
1. The International Hop Growers’ Convention (IHGC). IHGC Hop Variety List, 2017. http://www.hmelj-giz.si/ihgc/obj.htm.
2. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties
3. Biotransformation of hop aroma terpenoids by ale and lager yeasts
4. Hop aroma in American beer
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