Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity

Pavlína Podloucká, Ivana Polišenská, Ondřej Jirsa, Kateřina Vaculová

Open source

DOI: 10.3390/foods14152578
Published: 2025-07-23
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods14152578,
  title = {Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity},
  author = {Pavlína Podloucká and Ivana Polišenská and Ondřej Jirsa and Kateřina Vaculová},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14152578},
  url = {https://doi.org/10.3390/foods14152578}
}

RIS

TY  - JOUR
TI  - Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity
AU  - Pavlína Podloucká
AU  - Ivana Polišenská
AU  - Ondřej Jirsa
AU  - Kateřina Vaculová
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14152578
UR  - https://doi.org/10.3390/foods14152578
ER  -

APA

Podloucká, P., Polišenská, I., Jirsa, O., & Vaculová, K. (2025). Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity. Foods. https://doi.org/10.3390/foods14152578

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crossref · retrieved 2026-11-07T18:31:48.819Z