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The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

Document Type

Article

Author

McCarthy, Aoife L.; O’Callaghan, Yvonne C.; Neugart, Susanne; Piggott, Charles O.; Connolly, Alan; Jansen, Marcel A.K.; Krumbein, Angelika; Schreiner, Monika; FitzGerald, Richard J.; O’Brien, Nora M.

Source

In Food Chemistry 1 December 2013 141(3):2567-2574

Subject

Language

ISSN

0308-8146

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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