Proanthocyanidins in Hops
Author:
Publisher
Elsevier
Reference36 articles.
1. Hop as an Interesting Source of Resveratrol for Brewers: Optimization of the Extraction and Quantitative Study by Liquid Chromatography/Atmospheric Pressure Chemical Ionization Tandem Mass Spectrometry
2. THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEER
3. Procyanidin dimers and trimers from Douglas fir inner bark
4. The structure of tannins of some edible fruits
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1. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review;Molecules;2023-09-15
2. Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers;Beverages;2023-08-11
3. Chemotaxonomic characterization of hop genotypes based on profiling of proanthocyanidins using liquid chromatography coupled with high-resolution accurate mass spectrometry;Journal of Food Composition and Analysis;2022-09
4. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability;Journal of the American Society of Brewing Chemists;2022-05-09
5. Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts;Food Chemistry;2021-09
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