Fate of Resveratrol and Piceid through Different Hop Processings and Storage Times-Reference-Cited by-同舟云学术

Fate of Resveratrol and Piceid through Different Hop Processings and Storage Times

Published:2007-12-29 Issue:2 Volume:56 Page:584-590
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/jf072465f

Reference35 articles.

1. Biological effects of resveratrol

2. Piceid, the Major Resveratrol Derivative in Grape Juices

3. Reducing power of hop cultivars and beer ageing

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

5. Determination of Stilbenes in Hop Pellets from Different Cultivars

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