000 01049 a2200313 4500
005 20250518014314.0
264 0 _c20190204
008 201902s 0 0 eng d
022 _a1873-7072
024 7 _a10.1016/j.foodchem.2018.11.050
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aMachado, Júlio C
245 0 0 _aModeling of α-acids and xanthohumol extraction in dry-hopped beers.
_h[electronic resource]
260 _bFood chemistry
_cApr 2019
300 _a216-222 p.
_bdigital
500 _aPublication Type: Journal Article
650 0 4 _aBeer
_xanalysis
650 0 4 _aFlavonoids
_xchemistry
650 0 4 _aFruit
_xchemistry
650 0 4 _aHumulus
_xchemistry
650 0 4 _aModels, Theoretical
650 0 4 _aPropiophenones
_xchemistry
700 1 _aFaria, Miguel A
700 1 _aMelo, Armindo
700 1 _aMartins, Zita E
700 1 _aFerreira, Isabel M P L V O
773 0 _tFood chemistry
_gvol. 278
_gp. 216-222
856 4 0 _uhttps://doi.org/10.1016/j.foodchem.2018.11.050
_zAvailable from publisher's website
999 _c29195743
_d29195743