Antioxidant capacity and vitamin E in barley: Effect of genotype and storage

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dc.contributor.authorDo, T.D.T.
dc.contributor.authorCozzolino, D.
dc.contributor.authorMuhlhausler, B.
dc.contributor.authorBox, A.
dc.contributor.authorAble, A.J.
dc.date.issued2015
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityThu Dung T. Do, Daniel Cozzolino, Beverly Muhlhausler, Amanda Box, Amanda J. Able
dc.identifier.citationFood Chemistry, 2015; 187:65-74
dc.identifier.doi10.1016/j.foodchem.2015.04.028
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidMuhlhausler, B. [0000-0002-9021-6790]
dc.identifier.orcidAble, A.J. [0000-0003-1135-6515]
dc.identifier.urihttp://hdl.handle.net/2440/91925
dc.language.isoen
dc.publisherElsevier
dc.rights© 2015 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2015.04.028
dc.subjectBarley; genotypes; vitamin E; antioxidant; storage
dc.titleAntioxidant capacity and vitamin E in barley: Effect of genotype and storage
dc.typeJournal article
pubs.publication-statusPublished

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