Characterisation of four popular Polish hop cultivars
Version of Record online: 13 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1770–1774, August 2013
How to Cite
Leonardi, M., Skomra, U., Agacka, M., Stochmal, A., Ambryszewska, K. E., Oleszek, W., Flamini, G. and Pistelli, L. (2013), Characterisation of four popular Polish hop cultivars. International Journal of Food Science & Technology, 48: 1770–1774. doi: 10.1111/ijfs.12150
- Issue online: 12 JUL 2013
- Version of Record online: 13 MAY 2013
- Manuscript Accepted: 15 MAR 2013
- Manuscript Received: 18 NOV 2012
|ijfs12150-sup-0001-FigS1.docx||Word document||54K||Figure S1. Hierachical clustering of the Marynka, Lubelski, and Iunga EOs in comparison with 24 popular cultivars reported in the literature.|
Table S1. Description of the plant material used.
Table S2. GC and GC-MS analysis of four Polish hop cultivars.
Table S3. Bitter acid composition of four Polish hop cultivars.
Table S4. Hop cultivars essential oil profiles used for statistical analysis and present in the literature.
Table S5. Characteristic compounds in the studied essential oils.
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