Changes in polyphenol compounds and barley laccase expression during the malting process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F16%3A%230001113" target="_blank" >RIV/60193697:_____/16:#0001113 - isvavai.cz</a>
Alternative codes found
RIV/00027006:_____/16:00003347
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7116/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7116/full</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jsfa.7116" target="_blank" >10.1002/jsfa.7116</a>

Result language
angličtina
Original language name
Changes in polyphenol compounds and barley laccase expression during the malting process
Original language description
Polyphenols and phenolic acid are able to slow down or prevent oxidation processes and are therefore thought to have important effects in malting and brewing. Laccase catalyses the oxidation of a wide variety of substrates, including polyphenols. The aim of this paper was to determine the changes in polyphenol compounds and the relative expression of the HvLac1 gene during malting.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40500 - Other agricultural sciences

Project
<a href="/en/project/QJ1310091" target="_blank" >QJ1310091: Malting barley for the</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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