Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon
Author:
Affiliation:
1. Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
2. Red Hill Soils, Corvallis, OR, U.S.A.
3. Coleman Agriculture, Gervais, OR, U.S.A.
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1968271
Reference27 articles.
1. Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides
2. The concept of terroir in viticulture
3. Regional Differentiation of New Zealand Pinot noir Wine by Wine Professionals Using Canonical Variate Analysis
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