Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients

Published 2015 View Full Article

Authors

Keywords

Brewer’s spent grain, Malt, Radical scavenging capacity, Reducing power, Total phenolic content

Journal

JOURNAL OF FOOD ENGINEERING

Volume 167, Issue -, Pages 18-24

Publisher

Elsevier BV

Online

2014-12-14

DOI

10.1016/j.jfoodeng.2014.12.005

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