Antioxidant Effects of Water Extracts from Barley (Hordeum vulgare L.) Prepared under Different Roasting Temperatures-Reference-Cited by-同舟云学术

Antioxidant Effects of Water Extracts from Barley (Hordeum vulgare L.) Prepared under Different Roasting Temperatures

Published:2001-02-10 Issue:3 Volume:49 Page:1455-1463
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Duh Pin-Der¹,Yen Gow-Chin¹,Yen Wen-Jye¹,Chang Lee-Wen¹

Affiliation:

1. Department of Food Health, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-te Hsiang, Tainan Hsien, Taiwan, Republic of China and Department of Food Science, National Chung Hsing University, Taichung, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000882l

Reference43 articles.

1. Lipid peroxides and human diseases

2. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds

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