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Research Papers

Implication of Endogenous Antioxidant Activity in the Lupulin Glands of HopsFootnote1

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Pages 295-299 | Published online: 01 Aug 2018

Literature Cited

  • Burgess, A. H., and Tatchell, A. R. Rep. Dept. Hop Research, Wye College, 1951, p. 21.
  • Hartley, R. D. J. Inst. Brewing 73:538 (1967).
  • Likens, S. T., Nickerson, G.B., and Zimmermann, C. E. Am. Soc. Brewing Chemists, Proc. 1970, p. 68.
  • Stuckey, B. N. Antioxidants as Food Stabilizers. In Handbook of Food Additives, pp. 209–245. (Furia, ed.) The Chemical Rubber Co: Cleveland, Ohio. (1968).
  • Swaine, R. L. Natural and Synthetic Flavorings. In Handbook of Food Additives, pp. 461–491. (Furia, ed.) The Chemical Rubber Co: Cleveland, Ohio. (1968).

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