Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes

Food Science and Technology Research

Volumn 7, Issue 4, 2001, Pages 297-299

  Kohyama, Noriko ^a   Fujita, Masaya ^a,c   Takeda, Kazuyoshi ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

^b OKAYAMA UNIVERSITY   (Japan)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

(+) catechin; Browning reaction; Hull less barley; Polyphenol; Proanthocyanidin

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0012457849     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.297     Document Type: Article

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