Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and Malt

Journal of Agricultural and Food Chemistry

Volumn 43, Issue 7, 1995, Pages 1789-1793

  Maillard, Marie Noëlle ^a   Berset, Claudette ^a  

^a UNIVERSITÉ DE LIMOGES   (France)

Author keywords

Antioxidant activity; barley; malt; phenolic acids

Indexed keywords

EID: 0001349118     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00055a008     Document Type: Article

References (33)

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