Changes in polyphenol compounds and barley laccase expression during the malting process-Reference-Cited by-同舟云学术

Changes in polyphenol compounds and barley laccase expression during the malting process

Published:2015-03-03 Issue:2 Volume:96 Page:497-504
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tomková-Drábková Lenka¹,Psota Vratislav²,Sachambula Lenka²,Leišová-Svobodová Leona¹,Mikyška Alexandr²,Kučera Ladislav¹

Affiliation:

1. Crop Research Institute; Drnovská 507, 161 06 Praha 6 Ruzyně Czech Republic

2. Research Institute of Brewing and Malting, PLC (RIBM); 12044 Praha Czech Republic

Funder

Ministry of Agriculture of the Czech Republic

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7116/fullpdf

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3. Bioavailability of flavonoids;Lamuela-Raventos;Cerevisia,2009

4. Determination of free phenolic acids in wort and beer by coulometric array detection;Floridi;J Agric Food Chem,2003

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