Impact of kilning process on the total antioxidant activity of malt

Liégeois, Catherine;Sachin, Chandra;Booer, Chris;Collin, Sonia
(2002) Food Science and Technology COST919, Melanoidins in food and health — ISBN: [92-894-3562-3], p. 182-187, published

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Liégeois, C., Sachin, C., Booer, C., & Collin, S. (2002). Impact of kilning process on the total antioxidant activity of malt. In J. Ames (ed.), Food Science and Technology COST919, Melanoidins in food and health (p. p. 182-187). Office for Official Publications of the European Communities. https://hdl.handle.net/2078.5/45358