Hopping Technology in Relation to α-Acids Isomerization Yield, Final Utilization, and Stability of Beer Bitterness
Author:
Affiliation:
1. Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium
2. KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2009-0106-01
Reference52 articles.
1. CHANGES IN HOP α ACIDS CONCENTRATIONS ON HEATING IN AQUEOUS SOLUTIONS AND UNHOPPED WORTS
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