High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
Crossref DOI link: https://doi.org/10.1007/s00217-016-2655-7
Published Online: 2016-02-27
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Carvalho, Daniel O.
Øgendal, Lars H.
Andersen, Mogens L.
Guido, Luís F.
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (NORTE-07-0124-FEDER-000069, SFRH/BD/79939/2011, UID/QUI/50006/2013)
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