Malting revisited: Germination of barley (Hordeum vulgare L.) is inhibited by both oxygen deficiency and high carbon dioxide concentrations-Reference-Cited by-同舟云学术

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Malting revisited: Germination of barley (Hordeum vulgare L.) is inhibited by both oxygen deficiency and high carbon dioxide concentrations

Published:2012-05 Issue:1 Volume:132 Page:476-481
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kleinwächter Maik,Meyer Ann-Kathrin,Selmar Dirk

Funder

German Ministry of Economics and Technology (via AiF)

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn, Germany)

Winrich von Bierbrauer zu Brennstein (Oettinger Brauerei, Braunschweig, Germany)

Béatrice Conde-Petit

Urs Keller

Eliana Zamprogna

Buhler Group, Uzwil, Switzerland

Frank-Jürgen Methner (TU Berlin, Germany)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. The critical oxygen pressures for respiration in intact plants;Armstrong;Physiologia Plantarum,1976

2. Seeds: Physiology of development and germination;Bewley,1994

3. Influence of processing on the generation of γ-aminobutyric acid in green coffee beans;Bytof;European Food Research and Technology,2005

4. Cambridge Prize Lecture: Industrial scale research into malting and brewing problems;Cantrell;Journal of the Institute of Brewing,1987

5. The inhibition by CO2 of the growth and metabolism of micro-organisms;Dixon;Journal of Applied Bacteriology,1989

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