2021
The antioxidant activity of barley malt rootlet extracts in heated corn oil at frying temperature
Sravanthi Budaraju, P. Kumar Mallikarjunan, A. Saari Csallany
Food and Nutrition Sciences, vol. 12, no. 9, pp. 899–914
Sravanthi Budaraju, P. Kumar Mallikarjunan, & A. Saari Csallany. (2021). The antioxidant activity of barley malt rootlet extracts in heated corn oil at frying temperature. Food and Nutrition Sciences, 12(9), 899–914. https://doi.org/10.4236/fns.2021.129067
Abstract
Evaluates antioxidant activity of phenolic-rich barley malt rootlet extracts in corn oil under frying-relevant heating, connecting malt coproduct chemistry to lipid oxidation control.
barley malt-rootlets antioxidants frying lipid-oxidation