High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 242 |
Issue number | 9 |
Pages (from-to) | 1545-1553 |
Number of pages | 9 |
ISSN | 1438-2377 |
DOIs | |
Publication status | Published - 2016 |
- Barley malt, Antioxidant, Pro-oxidant, Electron spin resonance spectroscopy, High molecular weight compounds, Oxidative stability
Research areas
ID: 166663132