Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley
Author:
Affiliation:
1. University of Perugia, Department of Agricultural, Food and Environmental Science, Borgo XX Giugno, 06121 Perugia, Italy
2. University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., 06126 Perugia, Italy
Funder
Ministero dell’Istruzione, dell’Università e della Ricerca
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05488
Reference30 articles.
1. Contents of starch and non-starch polysaccharides in barley varieties of different origin
2. Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley
3. Genetic variation of HvXYN1 associated with endoxylanase activity and TAX content in barley (Hordeum vulgare L.)
4. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
5. Studies of some arabinoxylans from barley endosperm walls
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