ANALYTICAL AND BREWING SIGNIFICANCE OF A TRICYCLIC OXIDATION PRODUCT OF HUMULONE (TRICYCLODEHYDROISOHUMULONE)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb03600.x/fullpdf
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1. Identification and Quantification of the Oxidation Products Derived from α-Acids and β-Acids During Storage of Hops (Humulus lupulus L.);Journal of Agricultural and Food Chemistry;2013-03-07
2. On the Structure of Tricyclodehydroisohumulone;Bulletin des Sociétés Chimiques Belges;2010-09-01
3. Oxidized Derivatives of Humulone;Chemistry and Analysis of Hop and Beer Bitter Acids;1991
4. 100 YEARS OF HOP CHEMISTRY AND ITS RELEVANCE TO BREWING;Journal of the Institute of Brewing;1986-01-02
5. ON THE QUANTITATIVE HIGH PRESSURE LIQUID CHROMATOGRAPHY ANALYSIS OF TRICYCLODEHYDRO-ISOHUMULONE IN HOPS AND BEER;Journal of the Institute of Brewing;1981-07-08
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