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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyani...

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Detalles Bibliográficos
Autores principales:	Martínez-Subirà, Mariona, Romero, María-Paz, Macià, Alba, Puig, Eva, Romagosa, Ignacio, Moralejo, Marian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001832/ https://www.ncbi.nlm.nih.gov/pubmed/33803221 http://dx.doi.org/10.3390/foods10030565

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