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7. Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.). De Keukeleire J; Ooms G; Heyerick A; Roldan-Ruiz I; Van Bockstaele E; De Keukeleire D J Agric Food Chem; 2003 Jul; 51(15):4436-41. PubMed ID: 12848522 [TBL] [Abstract][Full Text] [Related]
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