Classification of Czech Hops According to their Contents of Prenylflavonoids

The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these substances. This study deals with the long-term m...

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Autors principals:	Karel Krofta, Světlana Brabcová, Lenka Moravcová, Pavel Dostálek, Marcel Karabín, Lukáš Jelínek, Tereza Hudcová
Format:	Artigo
Idioma:	txec
Publicat:	Research Institute of Brewing and Malting, Plc. 2015-03-01
Col·lecció:	Kvasný průmysl
Matèries:	hops α-bitter acids bioactive effects prenylflavonoids xanthohumol desmethylxanthohumol liquid chromatography hop drying hop aging
Accés en línia:	http://www.kvasnyprumysl.eu/index.php/kp/article/view/175
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