PHOTOMETRIC CONSTANTS OF HOP BITTER ACIDS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1978.tb03874.x/fullpdf
Reference8 articles.
1. De Potter , M. Van Dyck , J. Verzele , M.
2. De Smet , G. Verzele , M.
3. Analysis of Hop Components by Ion Exchange Chromatography. I. Hops and Hop Extracts
4. AUTOMATIC ANALYSIS OF HOP RESINS BY ION EXCHANGE CHROMATOGRAPHY
5. QUANTITATIVE ANALYSIS OF HOPS AND HOP EXTRACTS BY HIGH PRESSURE ION EXCHANGE CHROMATOGRAPHY
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1. Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers;Journal of Agricultural and Food Chemistry;2018-03-10
2. Liquid Chromatography-Diode Array and Electrospray High-Accuracy Mass Spectrometry of Iso-α-Acids in DCHA-Iso Standard and Beer;Journal of the Institute of Brewing;2007
3. Separation and characterisation of hop bitter acids by HPLC-1H NMR coupling;Chromatographia;1996-05
4. FAST ISOMERISATION OF HUMULONE BY PHOTO-REACTION: PREPARATION OF AN HPLC STANDARD;Journal of the Institute of Brewing;1991-01-02
5. The Analysis of ISO-Alpha Acids;Chemistry and Analysis of Hop and Beer Bitter Acids;1991
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