Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes-Reference-Cited by-同舟云学术

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Published:2015-09-17 Issue:4 Volume:121 Page:531-540
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Do Thi Thu Dung¹,Cozzolino Daniel¹,Muhlhausler Beverly¹,Box Amanda¹,Able Amanda J.¹

Affiliation:

1. School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.271/fullpdf

Reference36 articles.

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4. Oat antioxidants;Peterson;J. Cereal Sci.,2001

5. Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.);Pereira de Abreu;Food Res. Int.,2010

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