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Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.

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Title: Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.
Authors: Dietz, Christina1,2 (AUTHOR), Cook, David2 (AUTHOR), Wilson, Colin3 (AUTHOR), Marriott, Ray4 (AUTHOR), Ford, Rebecca1 (AUTHOR) sbzrac@exmail.nottingham.ac.uk
Source: Journal of the Institute of Brewing. 2020, Vol. 126 Issue 3, p263-279. 17p.
Database: Academic Search Ultimate
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  Data: Sensory properties of supercritical CO<subscript>2</subscript> fractions extracted from Magnum hop essential oil.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+the+Institute+of+Brewing%22">Journal of the Institute of Brewing</searchLink>. 2020, Vol. 126 Issue 3, p263-279. 17p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=144931831
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1002/jib.612
    Languages:
      – Code: eng
        Text: English
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        PageCount: 17
        StartPage: 263
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      – TitleFull: Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.
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            NameFull: Dietz, Christina
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            NameFull: Cook, David
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            NameFull: Wilson, Colin
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            NameFull: Marriott, Ray
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            NameFull: Ford, Rebecca
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            – D: 01
              M: 07
              Text: 2020
              Type: published
              Y: 2020
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              Value: 00469750
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              Value: 126
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            – TitleFull: Journal of the Institute of Brewing
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