The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages.
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A. Krumbein | S. Neugart | M. Jansen | M. Schreiner | A. McCarthy | N. O'Brien | R. Fitzgerald | Y. O’Callaghan | A. Connolly | C. Piggott