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-Reference-Cited by-同舟云学术

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

Published:2004-12-17 Issue:2 Volume:53 Page:424-429
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Callemien Delphine¹,Jerkovic Vesna¹,Rozenberg Raoul¹,Collin Sonia¹

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Croix du Sud, 2/bte 7, B-1348 Louvain-la-Neuve, Belgium, and Laboratoire de Spectrométrie de Masse, Université Catholique de Louvain, Place Louis Pasteur 1, 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/jf040179n

Reference27 articles.

1. Lermusieau, G.; Collin, S. Hop aroma extraction and analysis.Molecular Methods of Plant Analysis. Analysis of Taste and Aroma; Springer-Verlag: Berlin, Heidelberg, 2002; Vol. 21, pp 69−88.

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