Influence of pre‐drying storage time on essential oil components in dried hops ( Humulus lupulus L.)-Reference-Cited by-同舟云学术

Influence of pre‐drying storage time on essential oil components in dried hops ( Humulus lupulus L.)

Published:2020-10-15 Issue:6 Volume:101 Page:2247-2255
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Raut Sharvari¹^ORCID,von Gersdorff Gardis JE¹,Münsterer Jakob²,Kammhuber Klaus³,Hensel Oliver¹,Sturm Barbara¹

Affiliation:

1. Department of Agricultural and Biosystems Engineering University of Kassel Witzenhausen Germany

2. Bavarian State Research Center for Agriculture (LfL), Hop Competence Centre Production Technologies Wolnzach Germany

3. Bavarian State Research Center for Agriculture (LfL), Hop Research Centre Hüll Wolnzach Germany

Funder

Bundesministerium für Ernährung und Landwirtschaft

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10844

Reference36 articles.

1. Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus lupulus L. Variety Spalter Select) Based on GC−Olfactometry and Odor Dilution Techniques

2. Determination of moisture ratio in parts of the hop cone during the drying process in belt dryer;Heřmánek P;Agron Res,2018

3. Münsterer J.Einfluss von Erntezeitpunkt und Trocknung auf den Brauwert der Flavor‐Hopfensorten Hallertau Blanc Mandarina Bavaria und Polaris. [Online]. Bayerischen Landesanstalt für Landwirtschaft (2017). Available:https://www.lfl.bayern.de/mam/cms07/ipz/dateien/vortragm%C3%BCnsterer_lfl_2017_.pdf[5 May 2020].

4. Use of GC−Olfactometry to Identify the Hop Aromatic Compounds in Beer

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