Effect of Kilning on the Antioxidant and Pro-oxidant Activities of Pale Malts-Reference-Cited by-同舟云学术

Effect of Kilning on the Antioxidant and Pro-oxidant Activities of Pale Malts

Published:2002-07-19 Issue:17 Volume:50 Page:4925-4933
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Woffenden Helen M.¹,Ames Jennifer M.¹,Chandra Sachin¹,Anese Monica¹,Nicoli M. Cristina¹

Affiliation:

1. School of Food Biosciences, The University of Reading, P.O. Box 226, Reading RG6 6AP, United Kingdom; Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom; and Dipartimento di Scienze degli Alimenti, Università di Udine, via Marangoni 97, I-33100 Udine, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020312g

Reference35 articles.

1. Briggs, D. E.Malts and Malting; Blackie Academic and Professional: London, U.K., 1998.

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

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