Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

Published 2009 View Full Article

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Title
Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 117, Issue 4, Pages 615-620
Publisher
Elsevier BV
Online
2009-05-05
DOI
10.1016/j.foodchem.2009.04.055

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