Chemotaxonomic characterization of hop genotypes based on profiling of proanthocyanidins using liquid chromatography coupled with high-resolution accurate mass spectrometry

Author:

Mikyška Alexandr,Dušek Martin,Jandovská Vladimíra,Olšovská Jana,Vrzal Tomáš

Funder

Ministerstvo Zemědělství

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Humulus lupulus – a story that begs to be told. A review;Almaguer;J. Inst. Brew.,2014

2. Prebiotic effect of dietary polyphenols: a systematic review;Alves-Santos;J. Funct. Foods,2020

3. An overview of the antimicrobial properties of hop;Bocquet,2018

4. Humulus lupulus L., a very popular beer ingredient and medicinal plant: overview of its phytochemistry, its bioactivity, and its biotechnology;Bocquet;Phytochem. Rev.,2018

5. The flavoring potential of hop polyphenols in beer;Goiris;J. Am. Soc. Brew. Chem.,2014

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