Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

AuthID
 P-00K-RZ6
3
Author(s)
Tipo de Documento
Review
Year published
2016
Publicado
in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, ISSN: 1541-4337
Volume: 15, Número: 5, Páginas: 927-943 (17)
Indexing
Wos®
Scopus®
Crossref®52
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84982281200
Wos: WOS:000383468200007
Source Identifiers
ISSN: 1541-4337
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