Comparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil-Reference-Cited by-同舟云学术

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Comparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil

Published:2024-10 Issue: Volume:455 Page:139879
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

do Nascimento Francisco Mateus Gomes,Trevisan Maria Teresa Salles,Neto Manoel Lourenço Alves,Owen Robert Wyn,de Brito Edy Sousa,Alexandre e Silva Lorena Mara,Rocha Késya Amanda Dantas,Cesar Carlos Lenz,de Carvalho Hernandes Faustino,Pelegati Vitor Bianchin,da Silva Sthefanny Alves,Marques Samuel Pedro Dantas

Publisher

Elsevier BV

Reference30 articles.

1. Identification of essential oil components by gas chromatography/mass spectrometry;Adams,2007

2. BeerSmith3® v 3.2.7;BeerSmith,2024

3. Iso-α-acids, bitterness and loss of beer quality during storage;Caballero;Trends in Food Science & Technology,2012

4. Doped carbon quantum dots/PVA nanocomposite as a platform to sense nitrite ions in meat;Carneiro;ACS Applied Materials & Interfaces,2022

5. Exploring the tropical acclimation of European and American hop cultivars (Humulus lupulus L.): Focus on physiology, productivity, and chemical composition;Contin;European Journal of Agronomy,2023

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