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Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for

Mariana Barreto Carvalhal Pinto1, Renata Vardanega2, Grazielle Náthia-Neves3

  • 1Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil.

Food Research International (Ottawa, Ont.)
|September 10, 2023
PubMed

Keywords:
Alpha-acidBeta-acidDrying kineticEmergent technologyHumulus lupulus L.Supercritical fluid

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