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Biotransformation of Hops-Derived Compounds in Beer – A Review Cover

Biotransformation of Hops-Derived Compounds in Beer – A Review

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Krystian Klimczak and  Monika Cioch-Skoneczny  
Open Access
|Jul 2022

Authors

Krystian Klimczak

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Monika Cioch-Skoneczny

monika.cioch@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2022-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 1 - 18
Submitted on: May 23, 2022
Accepted on: May 15, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
yeast,
beer,
hop,
biotransformation,
terpenoids,
esters
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Krystian Klimczak, Monika Cioch-Skoneczny, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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