Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559120903157954
Reference249 articles.
1. Quantitative analysis of hop flavonols using high-performance liquid chromatography
2. Identification and determination of phenolic constituents in natural beverages and plant extracts by means of a coulometric electrode array system
3. Phenolics and related substances in alcohol-free beers
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