Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer
Author:
Affiliation:
1. Department of Food Science; University of Otago; Dunedin New Zealand
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Reference33 articles.
1. Humulus lupulus - a story that begs to be told. A review;Almaguer;J. Inst. Brew.,2014
2. Varietal difference of hop-derived flavour compounds in late-hopped/dry-hopped beers;Takoi;BrewingSci.,2016
3. Comparison of headspace and direct single-drop microextraction and headspace solid-phase microextraction for the measurement of volatile sulfur compounds in beer and beverage by gas chromatography with flame photometric detection;Xiao;J. Chromatogr. A,2006
4. Role of magnesium ions on yeast performance during very high gravity fermentation;Udeh;J. Brew. Distilling,2013
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