Tibetan Hull-less Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants-Reference-Cited by-同舟云学术

Tibetan Hull-less Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants

Published:2012-11 Issue:6 Volume:89 Page:290-295
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Gong Ling-Xiao¹,Jin Cheng¹,Wu Li-Jiang¹,Wu Xiao-Qin¹,Zhang Ying¹²

Affiliation:

1. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China.

2. Corresponding author. Phone: +86 0571 88982164. Fax: +86 0571 88982164. E-mail: yzhang@zju.edu.cn

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

2. Milling of Regular and Waxy Starch Hull-less Barleys for the Production of Bran and Flour

3. Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

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