Análise da relação entre a caracterização química de cervejas e o conteúdo de alfa ácidos presente em dois cultivares de lúpulo

Arruda, Ana Luiza; Soldi, Cristian; Agostini, Evelyn; Rufato, Leo; Rufato, Daiana Petry; Kretzschmar, Aike Anneliese.
Rev. Ciênc. Agrovet. (Online) ; 22(3)ago. 2023. tab, graf
Artículo en Portugués | VETINDEX | ID: biblio-1451474

Documentos relacionados

  1. Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.
  2. Development of a flavor hop (Humulus lupulus L.) cultivar, 'Furano Magical', with cones rich in 4-methyl-4-sulfunylpentan-2-one.
  3. Characterization of bitter-tasting and antioxidant activity of dry-hopped beers.
  4. Environmental and agronomic factors that impact the regional identity of Cascade and Mosaic® hops grown in the Pacific Northwest.
  5. Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials.
  6. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops.
  7. Structure and genetic diversity of Canadian Maritimes wild hops.
  8. Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry.
  9. Analysis of the Leaves and Cones of Lithuanian Hops (<i>Humulus lupulus</i> L.) Varieties by Chromatographic and Spectrophotometric Methods.
  10. Xanthohumol-A Miracle Molecule with Biological Activities: A Review of Biodegradable Polymeric Carriers and Naturally Derived Compounds for Its Delivery.