Optimization of the Extraction of Antioxidative Constituents of Six Barley Cultivars and Their Antioxidant Properties
Author:
Affiliation:
1. Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada A1B 3X9
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061558e
Reference34 articles.
1. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours
2. Antioxidant activity of fresh apples
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