Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities.

Autor:	M. A., Sorour, Ramadan, B. R., Mehanni, A. E., Ahmed, Walaa K.
Předmět:	CHEMICAL processes MALTING BARLEY BIOACTIVE compounds ANTIOXIDANTS PHENOLS FLAVONOIDS
Zdroj:	Journal of Food & Dairy Sciences; Nov2020, Vol. 11 Issue 11, p313-319, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu