Quantitative Antioxidant Profiling Throughout BeerBrewing Followed by Discovery and Isolation of Precursors from Barley(Hordeum vulgare L.)

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Title:: Quantitative Antioxidant Profiling Throughout BeerBrewing Followed by Discovery and Isolation of Precursors from Barley(Hordeum vulgare L.)
Document type:: Zeitschriftenaufsatz
Author(s):: Spreng, Stefan ; Wannenmacher, Julia ; Gastl, Martina ; Dawid, Corinna ; Hofmann, Thomas
Keywords:: Article ; Chemistry and Biology of Aroma and Taste ; antioxidants ; beer ; brewing process ; hordatines ; phenols ; quantification ; tachioside ; barley ; Hordeumvulgare
Journal title:: Journal of Agricultural and Food Chemistry
Year:: 2024
Journal volume:: 72
Journal issue:: 24
Pages contribution:: 13885-13897
Fulltext / DOI:: doi:10.1021/acs.jafc.4c00998
Publisher:: American Chemical Society
E-ISSN:: 0021-8561 ; 1520-5118
Date of publication:: 04.06.2024
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