Formation and accumulation of α-acids, β-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4436-4441

  De Keukeleire, Jelle ^a   Ooms, Geert ^a   Heyerick, Arne ^b   Roldan Ruiz, Isabel ^a   Van Bockstaele, Erik ^a,b   De Keukeleire, Denis ^b  

^a Centrum voor Landbouwkundig Onderzoek Gent CLO / Centre de Recherches Agronomiques Gand   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Acids; acids; Desrnethylxanthohumol; High performance liquid chromatography; Hops (Humulus lupulus L.); Xanthohumol

Indexed keywords

ACID; CHALCONE; NORXANTHOHUMOL; UNCLASSIFIED DRUG; XANTHOHUMOL;

ARTICLE; BEER; BREWING; CHEMICAL STRUCTURE; FLAVOR; FLOWERING; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOPS; PHYTOCHEMISTRY; QUANTITATIVE ANALYSIS; ULTRAVIOLET RADIATION;

BEER; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYCLOHEXENES; HUMULUS; PLANT EXTRACTS; PROPIOPHENONES; TERPENES;

HUMULUS; HUMULUS LUPULUS;

EID: 0037816524     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034263z     Document Type: Article

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