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The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

2015

Zhu, Yong | Tong LiauthorDepartment of Food Science, Cornell University, Ithaca, NY, 14853, USA | Xiong FuauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China | Margaret BrennanauthorDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, 85084, New Zealand | Arshad Mehmood Abbasiauthor | Bisheng ZhengauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China | Rui Hai Liuauthor


Bibliographic information
Other Subjects
P-coumaric acid; Oxygen radical absorbance capacity
Language
English
Type
Text; Journal Article

2016-11-15
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