Production of a Novel Proanthocyanidin-free Barley Line With High Quality
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1999.tb00017.x/fullpdf
Reference30 articles.
1. Location of the proanthocyanidins in the barley grain
2. Effect of the ANT-13 Locus (Proanthocyanidin-Free) on the Malting Quality and Agronomic Performance of Barley
3. Analytical Methods for Polyphenols in Brewing. III. Simultaneous Determination of Anthocyanogens and Catechins (Tanninogens) in Brewing Materials
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1. Ant13 Encodes Regulatory Factor WD40 Controlling Anthocyanin and Proanthocyanidin Synthesis in Barley (Hordeum vulgare L.);Journal of Agricultural and Food Chemistry;2023-04-27
2. Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle;Foods;2021-12-15
3. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review;Journal of the Institute of Brewing;2021-01
4. The chemical components in malt associated with haze formation in beer;Journal of the Institute of Brewing;2016-07
5. Identification of QTLs associated with haze active proteins in barley;Euphytica;2015-02-28
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