Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Abstract The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds ha...

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Bibliographic Details
Main Authors: Shaokang Sun, Xiaochen Wang, Ai Yuan, Jianlin Liu, Zebin Li, Dongxiao Xie, Huimin Zhang, Wenqing Luo, Hengyuan Xu, Jinshang Liu, Cong Nie, Haojun Zhang
Format: Article
Language:English
Published: Wiley 2022-05-01
Series:Food and Energy Security
Subjects:
analysis technologies
anti‐microorganism activities
bioactivities
bitter acids
functional molecules
hops
Online Access:https://doi.org/10.1002/fes3.367

Internet

https://doi.org/10.1002/fes3.367

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