Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones
Author:
Affiliation:
1. Oregon State University, Corvallis, OR, U.S.A.
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-1130-01
Reference18 articles.
1. CHEMISTRY OF HOP CONSTITUENTS: VIII.* OXIDATION OF HUMULONE AND COHUMULONE
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