How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality

Author:

Lafontaine Scott,Thomson Dulcie,Schubert Christian,Müller Inga,Kyle Michael,Biendl Martin,Conn Stephanie,Schüll Florian,Lutz Anton,Ligare Marshall,Hale Ashley,Thörner Sarah,Rettberg Nils

Funder

Bundesministerium für Wirtschaft und Energie

Alexander von Humboldt-Stiftung

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Methods 7.7 - α- and β-Acids in Hops and Hop Products by HPLC (2012) and 7.14 - Total polyphenols in hops and hop pellets;Analytica EBC,2015

2. Beer 46. Measurement of Oxidative Resistance in Beer by Electron Paramagnetic Resonance (released 2009; reviewed and revised 2016). Methods of analysis;ASBC Methods of Analysis,2016

3. Analysis of selected hop aroma compounds in commercial lager and craft beers using HS-SPME-GC-MS/MS;Dennenlöhr;Journal of the American Society of Brewing Chemists,2019

4. Analysis of hop-derived thiols in beer using on-fiber derivatization in combination with HS-SPME and GC-MS/MS;Dennenlöhr;Journal of Agricultural and Food Chemistry,2020

5. Arsenic, cadmium and lead in beers from the italian market;Donadini;Journal of the Institute of Brewing,2008

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