Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology
Author:
Affiliation:
1. Department of Food Science and Technology, 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-2017-3149-01
Reference44 articles.
1. Oligomeric flavanoids. Part W. base-catalyzed pyran rearrangements of procyanidin B-2, and evidence for the oxidative transformation of B- to A-type procyanidins
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