Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops
Author:
Affiliation:
1. Beer Company, Development Department Research & Development Center for Liquors, Suntory Sprits Limited, 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00448
Reference26 articles.
1. SOLUBILITY OFISO-COMPOUNDS IN WATER AND THEIR STATE IN SOLUTION
2. Extraction Efficiency of Dry-Hopping
3. Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System
4. The Flavoring Potential of Hop Polyphenols in Beer
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