Effect of hydrogen peroxide and ozone treatment on improving the malting quality-Reference-Cited by-同舟云学术

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Effect of hydrogen peroxide and ozone treatment on improving the malting quality

Published:2020-01 Issue: Volume:91 Page:102882
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ma Zengxin,Zhang Lei,Liu Jia,Dong Jianjun,Yin Hua,Yu Junhong,Huang Shuxia,Hu Shumin,Lin Hong

Funder

Tsingtao Brewery Co., Ltd

State Key Laboratory, Shandong University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Crosstalk between reactive oxygen species and hormonal signalling pathways regulates grain dormancy in barley;Bahin;Plant Cell Environ.,2011

2. The enzymology of cell wall breakdown during malting and mashing: an overview;Bamforth;Tehnical Q.,2010

3. Hypoxia interferes with ABA metabolism and increases ABA sensitivity in embryos of dormant barley grains;Benech-Arnold;J. Exp. Bot.,2006

4. Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China;Cai;J. Inst. Brew.,2016

5. Effect of ozone treatment on the safety and quality of malting barley;Dodd;J. Food Prot.,2011

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