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Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter select) based on GC-olfactometry and odor dilution techniques
- Steinhaus, M., Schieberle, P.
- Journal of agricultural and food chemistry 2000 v.48 no.5 pp. 1776-1783
- gas chromatography, olfactometry, chemical analysis, odor compounds, hops, mass spectrometry, odors, drying, olfactometers, Germany