Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties
Author:
Affiliation:
1. Brewing Research and Development Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061342c
Reference31 articles.
1. Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS
2. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
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