A Study of the Volatile Oxygenated Constituents in Different Hop Varieties
- 1 May 1965
- journal article
- research article
- Published by Taylor & Francis in Proceedings. Annual meeting - American Society of Brewing Chemists
- Vol. 23 (1) , 103-111
- https://doi.org/10.1080/00960845.1965.12006792
Abstract
(1965). A Study of the Volatile Oxygenated Constituents in Different Hop Varieties. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 23, Proceedings of the Annual Meeting 1965, pp. 103-111.Keywords
This publication has 5 references indexed in Scilit:
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- VOLATILE HOP CONSTITUENTS: CONVENTIONAL AND CAPILLARY GASCHROMATOGRAPHIC SEPARATION WITH CHARACTERIZATION BY PHYSICAL METHODSJournal of the Institute of Brewing, 1964
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963
- EVALUATION OF HOPS: IX. FLAVOUR OF HOP OIL CONSTITUENTSJournal of the Institute of Brewing, 1959
- PREPARATION OF TERPENELESS ESSENTIAL OILS. A CHROMATOGRAPHIC PROCESSIndustrial & Engineering Chemistry, 1952