The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-84354 Freising, Germany
2. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straβe 4, 85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03933
Reference75 articles.
1. The Barth Report – Hops 2011/2012;Joh. Barth & Sohn GmbH & Co KG:Nürnberg, Germany, 2012.
2. ADDITIONAL CONSTITUENTS OF HOPS
3. Prenylflavonoids from Humulus lupulus
4. A Kinetic Study on the Isomerization of Hop α-Acids
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