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Antioxidant properties of kilned and roasted malts.
J Agric Food Chem. 2005 Oct 5;53(20):8068-74. doi: 10.1021/jf051410f.
J Agric Food Chem. 2005.
PMID: 16190672
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
Woffenden HM, Ames JM, Chandra S, Anese M, Nicoli MC.
Woffenden HM, et al.
J Agric Food Chem. 2002 Aug 14;50(17):4925-33. doi: 10.1021/jf020312g.
J Agric Food Chem. 2002.
PMID: 12166984
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Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
Woffenden HM, Ames JM, Chandra S.
Woffenden HM, et al.
J Agric Food Chem. 2001 Nov;49(11):5524-30. doi: 10.1021/jf010583b.
J Agric Food Chem. 2001.
PMID: 11714354
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Effect of potato virus X on the mineral content of potato tubers.
Chandra S, Mondy NI.
Chandra S, et al.
J Agric Food Chem. 1981 Jul-Aug;29(4):811-4. doi: 10.1021/jf00106a032.
J Agric Food Chem. 1981.
PMID: 7276388
No abstract available.
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