Release of the bioactive compound, ferulic acid, from malt extracts
Author:
Affiliation:
1. Food Molecular Biochemistry Department, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K.
Publisher
Portland Press Ltd.
Subject
Biochemistry
Link
https://portlandpress.com/biochemsoctrans/article-pdf/24/3/379S/532315/bst024379s.pdf
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types;Antioxidants;2021-07-14
2. Beer Polyphenols—Bitterness, Astringency, and Off-Flavors;Beverages;2021-06-11
3. In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds;Frontiers in Bioengineering and Biotechnology;2020-10-19
4. Characterization of feruloyl esterases in maize pollen;Planta;2019-10-01
5. Ferulic Acid – A Versatile Molecule;Acta Biologica Marisiensis;2018-12-01
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