The Flavoring Potential of Hop Polyphenols in Beer-Reference-Cited by-同舟云学术

The Flavoring Potential of Hop Polyphenols in Beer

Published:2014-04 Issue:2 Volume:72 Page:135-142
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:

Goiris Koen¹,Jaskula-Goiris Barbara¹,Syryn Evelien¹,Van Opstaele Filip¹,De Rouck Gert¹,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2014-0327-01

Reference30 articles.

1. A Discussion of Polyphenols in Beer Physical and Flavour Stability

2. Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae

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