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Enzymic hydrolysis of protein during barley spent grains mashing

✍ Scribed by I. Marković; R. Deponte; V. Marić; Vera Johanides

Book ID
116051020
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
835 KB
Volume
30
Category
Article
ISSN
1873-3298

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✍ Bartolom�, Bego�a; G�mez-Cordov�s, Carmen 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 2 views

Barley spent grain is a residue from the brewing process. In this paper, four diþ erent commercial enzyme preparations (Viscozyme L, Ultraýo L, Termamyl and Lallzyme) were tested for their ability to release hydroxycinnamic acids, ferulic acid (FA) and p-coumaric acid (PCA), from barley spent grain.