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

ISSN
0308-8146
Date Issued
2013
Author(s)
McCarthy, Aoife L.
O’Callaghan, Yvonne C.
Piggott, Charles O.
Connolly, Alan
Jansen, Marcel A.K.
Krumbein, Angelika
Schreiner, Monika
FitzGerald, Richard J.
O’Brien, Nora M.
DOI
10.1016/j.foodchem.2013.05.048