Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds-Reference-Cited by-同舟云学术

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

Published:2020-01-27 Issue:7 Volume:68 Page:2155-2163
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Machado Júlio C.¹,Lehnhardt Florian²,Martins Zita E.¹,Kollmannsberger Hubert²,Gastl Martina²,Becker Thomas²,Ferreira Isabel M.P.L.V.O.¹^ORCID

Affiliation:

1. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal

2. Chair of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 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.9b06139

Reference27 articles.

1. 125th Anniversary Review: The Role of Hops in Brewing

2. Humulus lupulus- a story that begs to be told. A review

3. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review

4. Chemistry of Hop Aroma in Beer

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