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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
McCarthy, AL,O'Callaghan, YC,Neugart, S,Piggott, CO,Connolly, A,Jansen, MAK,Krumbein, A,Schreiner, M,FitzGerald, RJ,O'Brien, NM
(2013)
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 in Food Chemistry 10.1016/j.foodchem.2013.05.048