Potential impact of medium characteristics on the isomerisation of hop α-acids in wort and buffer model systems

Author:

Jaskula Barbara,Aerts Guido,De Cooman Luc

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Changes in hop alpha acids concentrations on heating in aqueous solutions and unhopped worts;Askew;Journal of the Institute of Brewing,1964

2. European brewery convention. Manual of good practice, hops and hop products;Benitez,1997

3. Chelation of aqueous iron(III) by 2-acetyl-1,3-cyclohexanedione and beer ageing;Blanco;Food Chemistry,2003

4. The alkaline isomerisation of humulone;Carson;Journal of the American Society of Brewing Chemists,1952

5. The isomerisation of humulone I. Isolation of photoisohumulone;Clark;Journal of the Institute of Brewing,1965

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