article
Antioxidant Activity of Barley and Malt: Relationship with Phenolic Content
LWT · 1996 · Vol. 29(3) · pp. 238–244
Marie‐Noëlle Maillard✉(Institut de Chimie des Substances Naturelles)M.-H. Soum(Institut de Chimie des Substances Naturelles)Patrick Boivin(Institut Français de la Brasserie et de la Malterie)Claudette Berset(Institut de Chimie des Substances Naturelles)
Fermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesFlavonolsAntioxidantChemistryPolyphenolFood scienceMaillard reactionHydroxycinnamic acidOrganic chemistry
Funding
- Ministère de l'Enseignement Supérieur et de la Recherche
Citations
304
FWCI
2.20
field-weighted impact
References
0
Percentile
88%
vs. same field & year
Citations per year
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