Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review-Reference-Cited by-同舟云学术

Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review

Published:2020-11-16 Issue:1 Volume:79 Page:17-25
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:

Bastgen Nele¹^ORCID,Becher Tobias¹,Drusch Stephan²,Titze Jean³

Affiliation:

1. Ziemann Holvrieka GmbH, Technology / Research & Development, Ludwigsburg, Germany

2. Technical University of Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Berlin, Germany

3. Anhalt University of Applied Sciences, Department of Applied Biosciences and Process Technology, Koethen (Anhalt), Germany

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1840893

Reference114 articles.

1. Hops—A Millennium Review

2. A Study of Hop Bitters (Isohumulones) in Beer

3. What is new on the hop extraction?

4. The Chemistry of Hop Constituents

5. Humulus lupulus- a story that begs to be told. A review

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