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Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers

Annemiek van Zadelhoff; Wouter J.C. de Bruijn; Mark G. Sanders; Tadhg O'Sullivan; Jean-Paul Vincken
Food Chemistry · Vol. 453 · pp. 139586 · 2024
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-09-01
Publication Year2024
Volume453
Pages139586
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.139586
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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