HOP OIL CONSTITUENTS DERIVED FROM THE OXIDATION OF COLUPULONE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1981.tb04007.x/fullpdf
Reference13 articles.
1. Synthesis of spiro ketals from Japanese hops
2. THE AROMA OF HOPS I. ORIGIN AND IDENTIFICATION OF HOP AROMA SUBSTANCES
3. THE VOLATILE WATER-SOLUBLE FRACTION OF HOP OIL. II. FORMATION FROM RESINS IN BOILING WORT
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1. Registration of High Alpha-Acid Male Hop Germplasm USDA 21267M;Journal of Plant Registrations;2018-09
2. Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer;Journal of Agricultural and Food Chemistry;2003-10-03
3. Synthesis and properties of 1,6-dioxaspiro[4.4]nonane and its derivatives (review);Chemistry of Heterocyclic Compounds;1986-09
4. DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS;Journal of the Institute of Brewing;1983-03-04
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