Differences in free and bound phenolic acids of black, blue and yellow barleys and their contribution to antioxidant capacity.
Citation
Abdel-Aal, E-S.M., Choo, T.-M., Dhillon, S., and Rabalski, I. (2010). "Differences in free and bound phenolic acids of black, blue and yellow barleys and their contribution to antioxidant capacity.", Cereal Foods World, 55(A35). (Abstract)
Publication date
2010-12-31