Characterization of Dark Specialty Malts: New Insights in Color Evaluation and Pro- and Antioxidative Activity
Author:
Affiliation:
1. Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-61-0125
Reference38 articles.
1. LIPOXIDASES IN MALTING AND MASHING
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