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Urban, J., Dahlberg, C., Carroll, B., & Kaminsky, W. (2012). Absolute Configuration of Beer′s Bitter Compounds. Angew. Chem. Angewandte Chemie, 1593-1595. doi:10.1002/anie.201208450
Haseleu, G., Intelmann, D., & Hofmann, T. (2009). Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling. Food Chemistry, 71-81. doi:10.1016/j.foodchem.2009.02.008
Johnson, S. (2014). A Study of the Isomerization Humulone into Isohumulone, Using Synthetic and Spectroscopic Studies. University of Northern Colorado Department of Chemistry and Biochemistry, 1-23.
Meussdoerffer, F. (2009). A Comprehensive History of Beer Brewing. Handbook of Brewing, 1-42. Retrieved June 24, 2015, from http://www.wiley-vch.de/books/sample/3527316744_c01.pdf
Rigby, Francis L. Method for Preparation of Isohumulone Concentrates. Haas Inc John I, assignee. Patent 3354219. 21 Nov. 1967. Print.
Sharpe, F., & Ormrod, I. (1991). Fast Isomerisation Of Humulone By Photo-Reaction: Preparation Of An Hplc Standard. Journal of the Institute of Brewing, 97, 33-37.
Unknown. (2014). Chirality. Retrieved June 25, 2015, from http://0-search.credoreference.com.source.unco.edu/content/entry/heliconhe/chirality/0#
Unknown. (2015). Isomerization, chemical reaction. Retrieved June 25, 2015.
Urban, J., Dahlberg, C., Carroll, B., & Kaminsky, W. (2012). Absolute Configuration of Beer′s Bitter Compounds. Angew. Chem. Angewandte Chemie, 1593-1595. doi:10.1002/anie.201208450