Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt.
Xiaoyu GuoZhimin YuMeihui ZhangWenzhu TangYumei SunXianzhen LiPublished in: Biotechnology letters (2018)
Applying chitooligosaccharides during the steeping process increased the content of phenolic compounds thus improving the antioxidant capacity of the barley malt.
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