Barley
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-2542-7_2
Reference134 articles.
1. Abdel-Aal ESM, Choo TM, Dhillon S, Rabalski I (2012) Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity. Cereal Chem 89:198–204
2. Abebaw G (2021) Review on structure, functional and nutritional composition of barley (Hordeum vulgare). J Nutr Food Process 4(2):1–8. https://doi.org/10.31579/2637-8914/046
3. Adolphe J, Fitzpatrick K (2014) Barley and diabetes. Hemoglobin 1:6
4. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187
5. Ames N, Rhymer C (2006) Utilization of diver hulless barley properties to maximize food product quality. Cereal Food World 51(1):23–28. https://doi.org/10.1094/CFW-51-0023
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