High Molecular Weight Compounds Generated by Roasting Barley Malt Are Pro-Oxidants in Metal-Catalyzed Oxidations

AuthID
 P-00K-KE9
4
Author(s)
gendal, LH
·
Andersen, ML
·
Document Type
Article
Year published
2016
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 242, Issue: 9, Pages: 1545-1553 (9)
Indexing
Wos®
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84975764317
Wos: WOS:000380677400013
Source Identifiers
ISSN: 1438-2377
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