Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers
Author:
Affiliation:
1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
Funder
Bundesministerium f?r Wirtschaft und Energie
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05663
Reference50 articles.
1. Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review
2. Primary odorants of pale lager beer
3. Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS
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