Degradation of Iso-α-Acids During Wort Boiling
Author:
Publisher
Wiley
Subject
Food Science
Reference55 articles.
1. The bitterness of hop-derived materials in beer;Aitken;J. Inst. Brew.,1970
2. Changes in hop α-acids concentrations on heating in aqueous solutions and unhopped worts;Askew;J. Inst. Brew.,1964
3. Determination of iso-alpha-acids, alpha- and beta-acids in isomerised hop pellets by HPLC;Biendl;J. Inst. Brew.,2004
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