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Impact of kilning process on the total antioxidant activity of malt
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| Document type | Contribution à ouvrage collectif (Book Chapter) |
|---|---|
| Publication date | 2002 |
| Language | Anglais |
| Host document | J. Ames ; "Food Science and Technology COST919, Melanoidins in food and health"- p. 182-187 (ISBN : 92-894-3562-3) |
| Edition statement | |
| Publisher | Office for Official Publications of the European Communities (Luxembourg) |
| Publication status | Publié |
| Affiliation | UCL - AGRO/CABI - Département de chimie appliquée et des bio-industries |
| Links |
| Bibliographic reference | Liégeois, Catherine ; Sachin, Chandra ; Booer, Chris ; Collin, Sonia. Impact of kilning process on the total antioxidant activity of malt. In: J. Ames, Food Science and Technology COST919, Melanoidins in food and health, Office for Official Publications of the European Communities : Luxembourg 2002, p. 182-187 |
|---|---|
| Permanent URL | http://hdl.handle.net/2078.1/72919 |