High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
- 27 February 2016
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 242 (9) , 1545-1553
Abstract
No abstract availableKeywords
Funding Information
- Fundação para a Ciência e a Tecnologia (NORTE-07-0124-FEDER-000069, SFRH/BD/79939/2011, UID/QUI/50006/2013)
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