Occurrence of Resveratrol and Piceid in American and European Hop Cones-Reference-Cited by-同舟云学术

Occurrence of Resveratrol and Piceid in American and European Hop Cones

Published:2007-09-21 Issue:21 Volume:55 Page:8754-8758
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jerkovic Vesna¹,Collin Sonia¹

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Faculté d’Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071792k

Reference22 articles.

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

2. Reducing power of hop cultivars and beer ageing

3. Formation of Protein−Polyphenol Haze in Beverages

4. Hop as an Interesting Source of Resveratrol for Brewers: Optimization of the Extraction and Quantitative Study by Liquid Chromatography/Atmospheric Pressure Chemical Ionization Tandem Mass Spectrometry

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