Evaluation of prenylflavonoids and hop bitter acids in surplus yeast

This study developed a high performance liquid chromatography with diode array detection (HPLC–DAD) and tandem mass spectrometry (MS–MS) method for determination of prenylflavonoids and hop bitter acids in surplus yeast, a byproduct from beer brewing process. This method enabled the simultaneous sep...

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Veröffentlicht in:	Journal of food science and technology 2019-04, Vol.56 (4), p.1939-1953
Hauptverfasser:	Hsu, Ying-Yu, Kao, Tsai-Hua
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetonitrile Acids Aqueous solutions Beer Bitter acids Brewing Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science High performance liquid chromatography Ionization Ions Isomers Liquid chromatography Mass spectrometry Mass spectroscopy Nutrition Original Original Article Oxidation Phosphoric acid Prenylflavonoids Quantitation Separation Yeast Yeasts
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