Determination of bioactive compounds in barley flour by Near-infrared spectroscopy

Thumbnail
Access to documents
Issue date
2019-04-23
Author
Albanell, Elena
Martínez Subirà, Mariona
Marchi, Massimo De
Manuelian, Carmen L.
Suggested citation
Impact

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.
Note
Dades primàries associades a un article publicat a la revista Journal of Food Composition and Analysis disponible a l'adreça https://doi.org/10.1016/j.jfca.2020.103763
Related resource
http://hdl.handle.net/10459.1/71219
URI
http://hdl.handle.net/10459.1/71411
Collections
cc-by (c) Elena Albanell et al., 2019
Except where otherwise noted, this item's license is described as cc-by (c) Elena Albanell et al., 2019