Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)-Reference-Cited by-同舟云学术

Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)

Published:2016-01 Issue:1 Volume:74 Page:65-76
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Praet Tatiana¹,Van Opstaele Filip¹,Steenackers Bart²,De Vos Dirk²,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium

2. KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-1205-01

Reference64 articles.

1. Stereochemistry of 14-hydroxy-β-caryophyllene and related compounds

2. Essential oils from the buds ofBetulaspp. growing in Turkey

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