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Relationships between Antioxidant Activity, Color, and Flavor Compounds of Crystal Malt Extracts
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199909)79:12<1625::aid-jsfa411>3.0.co;2-8openalex-snapshot
Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds
inferredcites →https://doi.org/10.1002/j.2050-0416.1978.tb03835.xopenalex-snapshot
FLAVOUR FROM CRYSTAL MALT
inferredcites →https://doi.org/10.1002/jsfa.2740310409openalex-snapshot
Volatile flavour components of malt extract
inferredcites →https://doi.org/10.1002/mnfr.200790005openalex-snapshot
The Maillard Reaction in Food and Medicine
inferredcites →https://doi.org/10.1006/fstl.1996.0181openalex-snapshot
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
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Autoxidation products of 2,4‐decadienal
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inferredcites →https://doi.org/10.1016/0305-1978(96)83708-2openalex-snapshot
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The shelf life of foods and beverages
inferredcites →https://doi.org/10.1021/bk-1983-0215openalex-snapshot
The Maillard Reaction in Foods and Nutrition
inferredcites →https://doi.org/10.1021/jf00055a008openalex-snapshot
Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and Malt
inferredcites →https://doi.org/10.5860/choice.31-6049openalex-snapshot
Beer and wine production: analysis, characterization, and technological advances
What points at this work
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Contribution à l’étude du développement d’un aliment fonctionnel à base d’épices du Cameroun : caractérisation physico-chimique et fonctionnelle
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