Flavanol and Bound Phenolic Acid Contents in Different Barley Varieties-Reference-Cited by-同舟云学术

Flavanol and Bound Phenolic Acid Contents in Different Barley Varieties

Published:2006-02-23 Issue:6 Volume:54 Page:2253-2260
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Holtekjølen Ann Katrin¹,Kinitz Claudia¹,Knutsen Svein Halvor¹

Affiliation:

1. Norwegian Food Research Institute, Osloveien 1, 1430 Ås, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway; and Institute of Nutrition and Food Science, Department of Food Chemistry, University of Bonn, Endenicher Allee 11−13, 53115 Bonn, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052394p

Reference52 articles.

1. Application of cereals and cereal components in functional foods: a review

2. Germinated barley foodstuff, a prebiotic product, ameliorates inflammation of colitis through modulation of the enteric environment

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