SIGNIFICANCE OF THE USE OF HOPS IN REGARD TO THE BIOLOGICAL STABILITY OF BEER: I. REVIEW AND PRELIMINARY STUDIES
Open Access
- 8 July 1964
- journal article
- research article
- Published by Wiley in Journal of the Institute of Brewing
- Vol. 70 (4), 340-344
- https://doi.org/10.1002/j.2050-0416.1964.tb02001.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- 381. The chemistry of hop constituents. Part I. Humulinone, a new constituent of hopsJournal of the Chemical Society, 1950
- The estimation of the bactericidal power of the bloodEpidemiology and Infection, 1938