Identification and Quantification of the Oxidation Products Derived from α-Acids and β-Acids During Storage of Hops (Humulus lupulus L.)-Reference-Cited by-同舟云学术

Identification and Quantification of the Oxidation Products Derived from α-Acids and β-Acids During Storage of Hops (Humulus lupulus L.)

Published:2013-03-07 Issue:12 Volume:61 Page:3121-3130
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Taniguchi Yoshimasa¹,Matsukura Yasuko¹,Ozaki Hiromi¹,Nishimura Koichi¹,Shindo Kazutoshi²

Affiliation:

1. Research Laboratories for Health Science & Food Technologies, Research & Development Division, KIRIN Company, Ltd., 1-13-5, Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan

2. Department of Food and Nutrition, Japan Women’s University, 2-8-1, Mejirodai Bunkyo-ku, Tokyo 112-8681, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3047187

Reference36 articles.

1. Absolute Configuration of Beer′s Bitter Compounds

2. Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System

3. Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process

4. Fundamentals of beer and hop chemistry

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