Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles
Author:
Affiliation:
1. Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, B-1348, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1503925
Reference32 articles.
1. Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System
2. A Kinetic Study on the Isomerization of Hop α-Acids
3. Structures of Storage-Induced Transformation Products of the Beerâs Bitter Principles, Revealed by Sophisticated NMR Spectroscopic and LCâMS Techniques
4. Anti-isohumulone and its derivatives
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