Odour intensities of hop oil components
- 1 March 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (3), 142-144
- https://doi.org/10.1002/jsfa.2740170311
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A Study of the Volatile Oxygenated Constituents in Different Hop VarietiesProceedings. Annual meeting - American Society of Brewing Chemists, 1965
- VOLATILE HOP CONSTITUENTS: CONVENTIONAL AND CAPILLARY GASCHROMATOGRAPHIC SEPARATION WITH CHARACTERIZATION BY PHYSICAL METHODSJournal of the Institute of Brewing, 1964
- Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food AromasNature, 1963
- 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
- Studies of Hop QualityProceedings. Annual meeting - American Society of Brewing Chemists, 1951