Abstract
The phototransformation of the α‐acids (humulone) of hop resins has been studied in order to improve their bitter properties and to establish the optimal experimental conditions. 1980 The Institute of Brewing & Distilling
Cite
CITATION STYLE
APA
Viriot, M. L., Andre, J. C., Niclause, M., Bazard, D., Flayeux, R., & Moll, M. (1980). IMPROVEMENT OF THE BITTERNESS OF HOPS: PHOTOREACTIONS OF ALPHA ACIDS. Journal of the Institute of Brewing, 86(1), 21–24. https://doi.org/10.1002/j.2050-0416.1980.tb03949.x
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