Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties

Published 2007 View Full Article

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Title
Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 106, Issue 2, Pages 820-829
Publisher
Elsevier BV
Online
2007-07-02
DOI
10.1016/j.foodchem.2007.06.047

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