Article Versions Notes

Martínez-Subirà M, Romero M-P, Macià A, Puig E, Romagosa I, Moralejo M. Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. Foods. 2021; 10(3):565. https://doi.org/10.3390/foods10030565

Martínez-Subirà, Mariona, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, and Marian Moralejo. 2021. "Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes" Foods 10, no. 3: 565. https://doi.org/10.3390/foods10030565

Martínez-Subirà, M., Romero, M. -P., Macià, A., Puig, E., Romagosa, I., & Moralejo, M. (2021). Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. Foods, 10(3), 565. https://doi.org/10.3390/foods10030565