Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process-Reference-Cited by-同舟云学术

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

Published:2016-07-27 Issue:5 Volume:15 Page:927-943
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Carvalho Daniel O.¹,Gonçalves Luís M.¹,Guido Luís F.¹

Affiliation:

1. REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências; Univ. do Porto; Rua do Campo Alegre 687 4169-007 Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Norte 2020

Publisher

Wiley

Subject

Food Science

Reference96 articles.

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4. Bamforth CW. 1991 The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation. Proceeding of the European Brewing Convention Congress Lisbon, Portugal 671 4

5. Nutritional aspects of beer-a review;Bamforth;Nutr Res,2002

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