共 3 条
- [1] LAM KC, 1983, J AGR FOOD CHEM, V34, P63
- [2] MAIER J, 1988, EUROPEAN BREWERY CON, V13, P2
- [3] 1971, J I BREWING, V77, P204
RAPID METHODS FOR OBTAINING ESSENTIAL OIL FROM HOPS
被引：15
作者：
GREEN, CP
OSBORNE, P
机构：
[1] Department of Hop Research, Wye College, Ashford, Kent
关键词：
HOPS;
ESSENTIAL OILS;
ANALYSIS;
D O I：
10.1002/j.2050-0416.1993.tb01172.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sufficient essential oil for variety identification can be obtained from hops in 1 hour by steam distillation or in 10 minutes by using a novel steam extraction technique.
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页码：335 / 339
页数：5
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