Author:
Fărcaş Anca C.,Socaci Sonia A.,Dulf Francisc V.,Tofană Maria,Mudura Elena,Diaconeasa Zoriţa
Funder
Romanian National Authority for Scientific Research
Romanian Ministry of Education
Subject
Biochemistry,Food Science
Reference30 articles.
1. Composition and stability of anthocyanin in blue-grained wheat;Abdel-Aal;J. Agric. Food Chem.,2003
2. Fatty acids in food cereal grains and grain products;Becker,2007
3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT Food Sci. Technol.,1995
4. Sensory and instrumental flavour analysis of wort brewed with dark specialty malts;Coghe;J. Inst. Brew.,2004
5. Development of Maillard reaction related characteristics during malt roasting;Coghe;J. Inst. Brew.,2006
Cited by
104 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