The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals-Reference-Cited by-同舟云学术

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

Author:

Vingrys Kristina¹²^ORCID,Mathai Michael¹,Ashton John F.³,Stojanovska Lily¹⁴,Vasiljevic Todor⁵,McAinch Andrew J.¹⁶,Donkor Osaana N.⁵^ORCID

Affiliation:

1. Institute for Health and Sport Victoria University Melbourne Victoria Australia

2. First Year College Victoria University Melbourne Victoria Australia

3. Sanitarium Development and Innovation Cooranbong NSW Australia

4. Department of Nutrition and Health, College of Medicine and Health Sciences United Arab Emirates University Al Ain UAE

5. Institute for Sustainable Industries and Liveable Cities Victoria University Melbourne Victoria Australia

6. Australian Institute for Musculoskeletal Science (AIMSS), College of Health and Biomedicine Victoria University Melbourne Victoria Australia

Publisher

Wiley

Subject

Food Science

Link

Reference91 articles.

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