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Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.

Bibliographic reference Callemien, Delphine ; Jerkovic, Vesna ; Rozenberg, Raoul ; Collin, Sonia. Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.. In: Journal of agricultural and food chemistry, Vol. 53, no. 2, p. 424-9 (2005)
Permanent URL http://hdl.handle.net/2078.1/10080