Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97331-6602
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0481296
Reference12 articles.
1. Hough, J. S.; Briggs, D. E.; Stevens, R.; Young, T. W.Malting and Brewing Science: Vol. II, Hopped Wort and Beer, 2nd ed.; Chapman and Hall: New York, 1982; pp 478−494.
2. CHANGES IN HOP α ACIDS CONCENTRATIONS ON HEATING IN AQUEOUS SOLUTIONS AND UNHOPPED WORTS
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