Relationship between browning and changes in flavanols of cooked barley after incubation

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 57, Issue 9, 2010, Pages 372-379

  Kohyama, Noriko ^a   Nagamine, Takashi ^b,c   Murata, Masatsune ^d  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b Tochigi Agricultural Experiment Station   (Japan)

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

^d OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Barley; Browning; Cooked barley; Flavanol; Polyphenol

Indexed keywords

HORDEUM;

EID: 78649502341     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.57.372     Document Type: Article

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