Implication of Endogenous Antioxidant Activity in the Lupulin Glands of HopsFootnote¹
1 Cooperative investigations of the Plant Science Research Division, Agricultural Research Service, U. S. Department of Agriculture, and the Oregon Agricultural Experiment Station. Technical paper No. 3092, O.A.E.S., Corvallis, Oregon. This work was supported in part by the United States Brewers Association.

Sam T. LikensU.S. Department of Agriculture, Corvallis, Ore.

Gail B. NickersonOregon Agricultural Experiment Station, Corvallis, Ore.

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Gail B. Nickerson & Sam T. Likens. (1979) Hop Storage Index. Journal of the American Society of Brewing Chemists 37:4, pages 184-187.
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Gail B. Nickerson, Peggy A. Williams & Alfred Haunold. (2018) Composition of Male Hop Oil. Journal of the American Society of Brewing Chemists 46:1, pages 14-17.
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Robert C. Menary & Peter E. Doe. (2006) Some morphological and chemical changes in hops during maturation. Journal of the Science of Food and Agriculture 34:9, pages 921-929.
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R. C. Menary, E. A. Williams & P. E. Doe. (1983) ENZYMIC DEGRADATION OF α-ACIDS IN HOPS. Journal of the Institute of Brewing 89:3, pages 200-203.
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J. F. Rohrbach, P. A. Alspach & L. M. Andrewes. (1983) VACUUM PACKAGING OF NEW ZEALAND HOPS. Journal of the Institute of Brewing 89:1, pages 47-48.
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C. P. Green. (1978) KINETICS OF HOP STORAGE. Journal of the Institute of Brewing 84:6, pages 312-314.
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R. N. Skinner, R. P. Hildebrand & B. J. Clarke. (1977) THE EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF THE ALPHA-ACIDS CONTENT OF BALED HOPS. Journal of the Institute of Brewing 83:5, pages 290-294.
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