Headspace Trap GC-MS analysis of hop aroma substances in dry hopped beers
Special methodology | The continuing popularity of dry hopped beers and special hop varieties, with a multitude of aromas indispensable for brewing them, call for ana analytical characterisation of the influence of hops on the aroma of dry hopped beers. The Headspace Trap gas chromatography mass spectrometry (HS Trap GC-MS) method was developed to address these questions.
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