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...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-12-01
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| Col·lecció: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Matèries: | |
| Accés en línia: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202304&vol=4&aid=5602 |
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