Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
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DOI: 10.1002/jssc.201700676
Abstract: The volatile organic compound profile in beer is derived from hops, malt, yeast, and interactions between the ingredients, making it very diverse and complex. Due to the range and diversity of the volatile organic compounds… read more here.
Keywords: extraction; four extraction; hop derived; sorptive extraction ... See more keywords