Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts
- DOI
- 10.1016/j.foodres.2024.114965
- Published
- 2024-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114965,
title = {Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts},
author = {Cynthia Almaguer and Hubert Kollmannsberger and Martina Gastl and Thomas Becker},
year = {2024},
journal = {Food Research International},
doi = {10.1016/j.foodres.2024.114965},
url = {https://doi.org/10.1016/j.foodres.2024.114965}
}RIS
TY - JOUR TI - Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts AU - Cynthia Almaguer AU - Hubert Kollmannsberger AU - Martina Gastl AU - Thomas Becker PY - 2024 JO - Food Research International DO - 10.1016/j.foodres.2024.114965 UR - https://doi.org/10.1016/j.foodres.2024.114965 ER -
APA
Almaguer, C., Kollmannsberger, H., Gastl, M., & Becker, T. (2024). Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts. Food Research International. https://doi.org/10.1016/j.foodres.2024.114965
Source records
- crossref · retrieved 2026-09-26T18:24:17.234Z