Powdered barley sprouts: composition, functionality and polyphenol digestibility
Author:
Affiliation:
1. Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21 000 Serbia
2. Institute of Food Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21 000 Serbia
Funder
Provincial Secretariat for Science and Technological Development
Ministry of Education
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13274/fullpdf
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3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995
4. Determination of phenolic content in different barley varieties and corresponding malts by liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry;Carvalho;Antioxidants,2015
5. Nutritional improvement of cereals by sprouting;Chavan;Critical Reviews in Food Science and Nutrition,1989
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