Phytochemistry p. 1047 - 1053 (1997)
Update date:2022-08-18
Topics:
Fung, Suen-Ying
Zuurbier, Karin W. M.
Paniego, Norma B.
Scheffer, Johannes J. C.
Verpoorte, Robert
In the final step of the biosynthesis of hop bitter acids an oxidation leads to the formation of α-acids. A method was set up to analyse the bitter acids in the presence of proteins, since proteins from a crude hop extract were found to interact with the
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(1960)
