High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 242 |
| Issue number | 9 |
| Pages (from-to) | 1545-1553 |
| Number of pages | 9 |
| ISSN | 1438-2377 |
| DOIs | |
| Publication status | Published - 2016 |
- Barley malt, Antioxidant, Pro-oxidant, Electron spin resonance spectroscopy, High molecular weight compounds, Oxidative stability
Research areas
ID: 166663132