Côd QR

DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR

The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley O...

Disgrifiad llawn

Wedi'i Gadw mewn:
Prif Awduron: YORDAN GEORGIEV, MANOL OGNYANOV, MISHELA TEMKOV, GJORE NAKOV
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2023-12-01
Cyfres:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Pynciau:
аntioxidant activity
barley
malt flour
polyphenols
sugars
wheat
Mynediad Ar-lein:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202304&vol=4&aid=5602
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Eitemau Tebyg