Studies on the Thermal Degradation of Some Hop Constituents Under Brewing Conditions
Author:
Affiliation:
1. Technical Center, Anheuser-Busch, Inc. St. Louis, Missouri
Publisher
Informa UK Limited
Subject
General Materials Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00960845.1969.12007102
Reference13 articles.
1. CHANGES IN HOP α ACIDS CONCENTRATIONS ON HEATING IN AQUEOUS SOLUTIONS AND UNHOPPED WORTS
2. CHANGES IN CONCENTRATION OF α AND β ACIDS AND OF ISO-COMPOUNDS ON HEATING EXTRACTS OF HOPS IN AQUEOUS SOLUTIONS AND UNHOPPED WORTS
3. TRACE VOLATILE CONSTITUENTS OF BEER PART I
4. VOLATILE HOP CONSTITUENTS IN WORT
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1. FAST ISOMERISATION OF HUMULONE BY PHOTO-REACTION: PREPARATION OF AN HPLC STANDARD;Journal of the Institute of Brewing;1991-01-02
2. THE ESSENTIAL OIL OF HOPS A REVIEW;Journal of the Institute of Brewing;1981-03-04
3. Best Conditions for Pilot Scale Phototransformation of Alpha-Acids;Journal of the American Society of Brewing Chemists;1980-04
4. IMPROVEMENT OF THE BITTERNESS OF HOPS: PHOTOREACTIONS OF ALPHA ACIDS;Journal of the Institute of Brewing;1980-01-02
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