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Abstract A preliminary study was undertaken to establish the potential of supercritical fluid chromatography (SFC) for the rapid analysis of hops. Seven varieties of pelleted hops were extracted in ethanol with ultrasound and separated with SFC using carbon dioxide modified with ethanol as the...
Abstract In contrast to other fermented beverages, beer quality generally diminishes over time. This diminishing quality hinges heavily on the oxidative degradation of beer compounds by reactive oxygen species (ROS), whose formation is in part catalyzed by Fe(II) ions via the Fenton and...
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