THE EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF THE ALPHA-ACIDS CONTENT OF BALED HOPS-Reference-Cited by-同舟云学术

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THE EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF THE ALPHA-ACIDS CONTENT OF BALED HOPS

Published:1977-09-10 Issue:5 Volume:83 Page:290-294
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Skinner R. N.,Hildebrand R. P.,Clarke B. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1977.tb03811.x/fullpdf

Reference27 articles.

1. RECOMMENDED METHODS OF HOP ANALYSIS

2. Australian Hop Industry Advisory Council Technical Sub-Committee Unpublished data

3. Australian Hop Industry Advisory Council Technical Sub-Committee Proceedings of the th Convention, The Institute of Brewing (Australia & New Zealand Section), Melbourne 1976 201

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1. Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability;Food Research International;2023-10

2. Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions;Foods;2022-10-05

3. Hops;Brewing;2013-07-05

4. Effects of Aging on Hops and Liquid CO2 Hop Extracts;Journal of the American Society of Brewing Chemists;1991-06

5. α-Acid degradation by suspension culture cells of humulus lupulus;Phytochemistry;1985-01

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