HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer-Reference-Cited by-同舟云学术

HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer

Published:2012-01 Issue: Volume: Page:217-234
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

Aron Patricia M.¹²,Ting Patrick L.¹²,Shellhammer Thomas H.¹²

Affiliation:

1. Miller Coors, 3939 West Highland Blvd., P.O. Box 482, Milwaukee, WI 53201-0482

2. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2012-1104.ch014

Reference21 articles.

1. Ting, P. L. Wilkinson, H. A. Ryder, D. S. Tripp, M. L; Rader, S. Goldstein, H. Method of preparing a full hop flavored beverage of low bitterness. U.S. Patent 5,783,235,1998.

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