Flavanol and bound phenolic acid contents in different barley varieties.


Different barley varieties, consisting of hulled and hull-less types, of normal, waxy, and high amylose starch, as well as two-rowed and six-rowed types, were analyzed for their main proanthocyanidins and bound phenolic acids. Variations in proanthocyanidin and phenolic acid contents were studied in different barley types as well as inter-relationships… (More)


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.

Slides referencing similar topics