Work

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

Year: 1995

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00055a008

Authors: Marie-Noeelle Maillard, Claudette Berset

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2081141359

FWCI: 2.876

Cites:

Cited by: 367

Related to: 9