Yoshimasa Taniguchi et al.
Bioscience, biotechnology, and biochemistry, 79(10), 1684-1694 (2015-05-23)
The bitter acids in hops (Humulus lupulus L.) and beer, such as α-, β-, and iso-α-acids, are known to affect beer quality and display various physiological effects. However, these compounds readily oxidize, and the effect of the oxides on the