Influence of water processing on the lipid composition, behavior, and oxidizability of barley, and malt lipids

A. Kaukovirta-Norja, P. Kotiranta, A.-M. Aurola, P. Reinikainen, J. Olkku, S. Laakso

    Research output: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)1556-1562
    JournalJournal of Agricultural and Food Chemistry
    Volume46
    Publication statusPublished - 1998
    MoE publication typeA1 Journal article-refereed

    Keywords

    • barley
    • lipid protection
    • malt
    • malting lipid oxidation
    • mashing

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