Qualitative and quantitative analysis of the major phenolic compounds as antioxidants in barley and flaxseed hulls using HPLC/MS/MS
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5582/fullpdf
Reference34 articles.
1. FAO Agribusiness handbook - Barley malt beer. 2007 ftp://ftp.fao.org/docrep/fao/012/i1003e/i1003e00.pdf.
2. Global potential bioethanol production from wasted crops and crop residues;Kim;Biomass Bioenerg,2004
3. Antioxidant and antimicrobial effects of extracts from hydrolysates of lignocellulosic materials;Cruz;J Agric Food Chem,2001
4. Brewers' spent grain: generation, characteristics and potential applications;Mussatto;J Cereal Sci,2006
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