Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley-Reference-Cited by-同舟云学术

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

Published:2020-02-11 Issue:9 Volume:68 Page:2728-2737
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tatsu Sotaro¹²,Matsuo Yoshihide²,Nakahara Koichi²,Hofmann Thomas¹^ORCID,Steinhaus Martin¹^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

2. Suntory Global Innovation Center, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 6190284, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b08063

Reference50 articles.

1. A genetic playground for enhancing grain number in cereals

2. Six-rowed spike4 (Vrs4) controls spikelet determinacy and row-type in barley

3. Six-rowed barley originated from a mutation in a homeodomain-leucine zipper I-class homeobox gene

4. The Potential of Hull-less Barley

5. Studies on Flavor Components of Roasted Barley

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