Characterization of Flavor Compounds from Hops (<i>Humulus lupulus</i> L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor Compounds.
- DOI
- 10.1021/acs.jafc.5c10218
- Published
- 2025-12-04
- Container
- J Agric Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.5c10218,
title = {Characterization of Flavor Compounds from Hops (\<i\>Humulus lupulus\</i\> L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor Compounds.},
author = {Sanekata A and Ohtori S and Takoi K.},
year = {2025},
journal = {J Agric Food Chem},
doi = {10.1021/acs.jafc.5c10218},
url = {https://doi.org/10.1021/acs.jafc.5c10218}
}RIS
TY - JOUR TI - Characterization of Flavor Compounds from Hops (<i>Humulus lupulus</i> L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor Compounds. AU - Sanekata A AU - Ohtori S AU - Takoi K. PY - 2025 JO - J Agric Food Chem DO - 10.1021/acs.jafc.5c10218 UR - https://doi.org/10.1021/acs.jafc.5c10218 ER -
APA
A, S., S, O., & K., T. (2025). Characterization of Flavor Compounds from Hops (<i>Humulus lupulus</i> L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor Compounds.. J Agric Food Chem. https://doi.org/10.1021/acs.jafc.5c10218
Source records
- europe-pmc · retrieved 2026-09-26T05:44:01.433Z