Accumulation and Degradation of Two Functional Constituents, GABA and .BETA.-Glucan, and Their Varietal Differences in Germinated Barley Grains
Author:
Affiliation:
1. Bioresources Research and Development Department, Sapporo Breweries Ltd.
2. Present address: National Agricultural Research Center for Kyushu Okinawa Region
Publisher
Japanese Society of Breeding
Subject
Plant Science,Genetics,Agronomy and Crop Science
Link
http://www.jstage.jst.go.jp/article/jsbbs/57/2/57_2_85/_pdf
Reference23 articles.
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2. Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oats
3. Analysis Committee of the EBC (1988) Analytica EBC, Verlag Hans Carl Getranke-Fachverlag, Nurnberg.
4. Bourdon, I., W. Yokoyama, P. Davis, C. Hudson, R. Backus, D. Richter, B. Knuckles and B.O. Schneeman (1999) Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan. Am. J. Clin. Nutr. 69: 55–63.
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