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Abstract

The hop plant (Humulus lupulus, H. americanus etc.) has for centuries been employed to give flavour to fermenting liquors. It is best known as the principal source of the aroma and bitter flavour of beer, and the hops which today are used for this purpose are cultivated plants which have been developed by continuous selection over at least the last century.

Keywords

Light Petroleum Ethyl Pyruvate Lead Salt Alkaline Hydrogen Peroxide Autoxidation Product 
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Copyright information

© Springer-Verlag / Wien 1967

Authors and Affiliations

  • P. R. Ashurst
    • 1
  1. 1.Nutfield, SurreyCanada

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