A comparative study of oat (Avena sativa) cultivars as brewing adjuncts View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2013-06

AUTHORS

Birgit Schnitzenbaumer, Elke K. Arendt

ABSTRACT

Brewing with high levels of unmalted oats (Avena sativa) has proven to be successful despite their high contents of β-glucan, protein, and fat. However, little is known about the effect of different oat cultivars on the quality and processability of mashes and worts. Therefore, the aim of this study was to compare the mashing performance of eight oat cultivars, selected because of their low contents of β-glucan, protein, fat, and/or high starch content, when substituting 20 or 40 % barley malt. For this purpose, seven husked (A. sativa L. ‘Lutz’, ‘Buggy’, ‘Galaxy’, ‘Scorpion’, ‘Typhon’, ‘Ivory’, ‘Curly’) and one naked oat cultivar (A. sativa var. nuda ‘NORD 07/711’) were fully characterized using standard methods, Lab-on-a-Chip capillary electrophoresis, and scanning electron microscopy. The rheological behavior of mashes containing up to 40 % of each oat cultivar was measured during mashing by applying a Physica MCR rheometer. In addition, the quality of worts obtained from laboratory-scale mashing trials was analyzed particularly with regard to their cytolytic, proteolytic, and amylolytic properties. The substitution of up to 40 % barley malt with husked or naked oats resulted in significantly higher pH values, β-glucan contents, and viscosities as well as significantly lower soluble nitrogen and polyphenol contents, color values, filtration rates, and apparent attenuation limits. Naked oats contained significantly less β-glucan as well as more protein and starch than the seven husked oat cultivars. The replacement of barley malt with naked oats resulted in a constant extract yield, whereas the use of husked oats caused significant extract losses. More... »

PAGES

1015-1025

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-013-1965-2

DOI

http://dx.doi.org/10.1007/s00217-013-1965-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1035759973


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0703", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Crop and Pasture Production", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/07", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Agricultural and Veterinary Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Schnitzenbaumer", 
        "givenName": "Birgit", 
        "id": "sg:person.013305250427.29", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013305250427.29"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "Elke K.", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/j.2050-0416.2002.tb00128.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001246926"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.anifeedsci.2003.11.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004730716"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/j.2050-0416.2005.tb00668.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006358265"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2012.09.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010170022"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740340502", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011437719"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2009.09.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016158789"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/j.2050-0416.1985.tb04322.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029306184"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2008.07.014", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029482416"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2007.03.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029914128"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0733-5210(09)80070-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030822539"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/star.19930451006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037527207"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(09)80121-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037877323"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2012.02.019", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039216274"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0733-5210(88)80044-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053114533"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf040322c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055902316"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf040322c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055902316"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf050937p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055903887"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf050937p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055903887"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/biomet/6.1.1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1059418162"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/asbcj-2012-0708-01", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060071484"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/asbcj-60-0047", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060072824"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1997.74.4.476", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074575"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2002.79.3.423", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075332"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1108456027", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/9781891127632", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1108456027"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2013-06", 
    "datePublishedReg": "2013-06-01", 
    "description": "Brewing with high levels of unmalted oats (Avena sativa) has proven to be successful despite their high contents of \u03b2-glucan, protein, and fat. However, little is known about the effect of different oat cultivars on the quality and processability of mashes and worts. Therefore, the aim of this study was to compare the mashing performance of eight oat cultivars, selected because of their low contents of \u03b2-glucan, protein, fat, and/or high starch content, when substituting 20 or 40 % barley malt. For this purpose, seven husked (A. sativa L. \u2018Lutz\u2019, \u2018Buggy\u2019, \u2018Galaxy\u2019, \u2018Scorpion\u2019, \u2018Typhon\u2019, \u2018Ivory\u2019, \u2018Curly\u2019) and one naked oat cultivar (A. sativa var. nuda \u2018NORD 07/711\u2019) were fully characterized using standard methods, Lab-on-a-Chip capillary electrophoresis, and scanning electron microscopy. The rheological behavior of mashes containing up to 40 % of each oat cultivar was measured during mashing by applying a Physica MCR rheometer. In addition, the quality of worts obtained from laboratory-scale mashing trials was analyzed particularly with regard to their cytolytic, proteolytic, and amylolytic properties. The substitution of up to 40 % barley malt with husked or naked oats resulted in significantly higher pH values, \u03b2-glucan contents, and viscosities as well as significantly lower soluble nitrogen and polyphenol contents, color values, filtration rates, and apparent attenuation limits. Naked oats contained significantly less \u03b2-glucan as well as more protein and starch than the seven husked oat cultivars. The replacement of barley malt with naked oats resulted in a constant extract yield, whereas the use of husked oats caused significant extract losses.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-013-1965-2", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "236"
      }
    ], 
    "name": "A comparative study of oat (Avena sativa) cultivars as brewing adjuncts", 
    "pagination": "1015-1025", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "aa58ea063538facd36b2b935d127837658102b948f330b53f23e5582c0e88769"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-013-1965-2"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1035759973"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-013-1965-2", 
      "https://app.dimensions.ai/details/publication/pub.1035759973"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T20:09", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8681_00000590.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-013-1965-2"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-013-1965-2'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-013-1965-2'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-013-1965-2'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-013-1965-2'


 

This table displays all metadata directly associated to this object as RDF triples.

136 TRIPLES      21 PREDICATES      50 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-013-1965-2 schema:about anzsrc-for:07
2 anzsrc-for:0703
3 schema:author N2d69037733234dd59bdb55e0fe955831
4 schema:citation https://app.dimensions.ai/details/publication/pub.1108456027
5 https://doi.org/10.1002/j.2050-0416.1985.tb04322.x
6 https://doi.org/10.1002/j.2050-0416.2002.tb00128.x
7 https://doi.org/10.1002/j.2050-0416.2005.tb00668.x
8 https://doi.org/10.1002/jsfa.2740340502
9 https://doi.org/10.1002/star.19930451006
10 https://doi.org/10.1016/j.anifeedsci.2003.11.009
11 https://doi.org/10.1016/j.carbpol.2007.03.001
12 https://doi.org/10.1016/j.ijfoodmicro.2012.02.019
13 https://doi.org/10.1016/j.jcs.2008.07.014
14 https://doi.org/10.1016/j.jcs.2009.09.004
15 https://doi.org/10.1016/j.jcs.2012.09.008
16 https://doi.org/10.1016/s0268-005x(09)80121-5
17 https://doi.org/10.1016/s0733-5210(09)80070-2
18 https://doi.org/10.1016/s0733-5210(88)80044-4
19 https://doi.org/10.1021/jf040322c
20 https://doi.org/10.1021/jf050937p
21 https://doi.org/10.1093/biomet/6.1.1
22 https://doi.org/10.1094/9781891127632
23 https://doi.org/10.1094/asbcj-2012-0708-01
24 https://doi.org/10.1094/asbcj-60-0047
25 https://doi.org/10.1094/cchem.1997.74.4.476
26 https://doi.org/10.1094/cchem.2002.79.3.423
27 schema:datePublished 2013-06
28 schema:datePublishedReg 2013-06-01
29 schema:description Brewing with high levels of unmalted oats (Avena sativa) has proven to be successful despite their high contents of β-glucan, protein, and fat. However, little is known about the effect of different oat cultivars on the quality and processability of mashes and worts. Therefore, the aim of this study was to compare the mashing performance of eight oat cultivars, selected because of their low contents of β-glucan, protein, fat, and/or high starch content, when substituting 20 or 40 % barley malt. For this purpose, seven husked (A. sativa L. ‘Lutz’, ‘Buggy’, ‘Galaxy’, ‘Scorpion’, ‘Typhon’, ‘Ivory’, ‘Curly’) and one naked oat cultivar (A. sativa var. nuda ‘NORD 07/711’) were fully characterized using standard methods, Lab-on-a-Chip capillary electrophoresis, and scanning electron microscopy. The rheological behavior of mashes containing up to 40 % of each oat cultivar was measured during mashing by applying a Physica MCR rheometer. In addition, the quality of worts obtained from laboratory-scale mashing trials was analyzed particularly with regard to their cytolytic, proteolytic, and amylolytic properties. The substitution of up to 40 % barley malt with husked or naked oats resulted in significantly higher pH values, β-glucan contents, and viscosities as well as significantly lower soluble nitrogen and polyphenol contents, color values, filtration rates, and apparent attenuation limits. Naked oats contained significantly less β-glucan as well as more protein and starch than the seven husked oat cultivars. The replacement of barley malt with naked oats resulted in a constant extract yield, whereas the use of husked oats caused significant extract losses.
30 schema:genre research_article
31 schema:inLanguage en
32 schema:isAccessibleForFree false
33 schema:isPartOf N111f2bb5360d4e11be99a88fc908572b
34 N91b3de836e8c4873901912256a5d8f26
35 sg:journal.1312167
36 schema:name A comparative study of oat (Avena sativa) cultivars as brewing adjuncts
37 schema:pagination 1015-1025
38 schema:productId N84649c78f87940919828fe6036443ec5
39 N987906c0c5ee4bcba4c2ae138ec8bcf3
40 Nac5473dd041148ea82ef1bdcafc524e5
41 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035759973
42 https://doi.org/10.1007/s00217-013-1965-2
43 schema:sdDatePublished 2019-04-10T20:09
44 schema:sdLicense https://scigraph.springernature.com/explorer/license/
45 schema:sdPublisher Nb2ca00c572ff40aa8781319ad597eac2
46 schema:url http://link.springer.com/10.1007%2Fs00217-013-1965-2
47 sgo:license sg:explorer/license/
48 sgo:sdDataset articles
49 rdf:type schema:ScholarlyArticle
50 N111f2bb5360d4e11be99a88fc908572b schema:volumeNumber 236
51 rdf:type schema:PublicationVolume
52 N2d69037733234dd59bdb55e0fe955831 rdf:first sg:person.013305250427.29
53 rdf:rest Nb9ba38936dfb478382f60928f379b3a1
54 N84649c78f87940919828fe6036443ec5 schema:name doi
55 schema:value 10.1007/s00217-013-1965-2
56 rdf:type schema:PropertyValue
57 N91b3de836e8c4873901912256a5d8f26 schema:issueNumber 6
58 rdf:type schema:PublicationIssue
59 N987906c0c5ee4bcba4c2ae138ec8bcf3 schema:name dimensions_id
60 schema:value pub.1035759973
61 rdf:type schema:PropertyValue
62 Nac5473dd041148ea82ef1bdcafc524e5 schema:name readcube_id
63 schema:value aa58ea063538facd36b2b935d127837658102b948f330b53f23e5582c0e88769
64 rdf:type schema:PropertyValue
65 Nb2ca00c572ff40aa8781319ad597eac2 schema:name Springer Nature - SN SciGraph project
66 rdf:type schema:Organization
67 Nb9ba38936dfb478382f60928f379b3a1 rdf:first sg:person.01100262457.79
68 rdf:rest rdf:nil
69 anzsrc-for:07 schema:inDefinedTermSet anzsrc-for:
70 schema:name Agricultural and Veterinary Sciences
71 rdf:type schema:DefinedTerm
72 anzsrc-for:0703 schema:inDefinedTermSet anzsrc-for:
73 schema:name Crop and Pasture Production
74 rdf:type schema:DefinedTerm
75 sg:journal.1312167 schema:issn 0044-3026
76 1438-2385
77 schema:name European Food Research and Technology
78 rdf:type schema:Periodical
79 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
80 schema:familyName Arendt
81 schema:givenName Elke K.
82 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
83 rdf:type schema:Person
84 sg:person.013305250427.29 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
85 schema:familyName Schnitzenbaumer
86 schema:givenName Birgit
87 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013305250427.29
88 rdf:type schema:Person
89 https://app.dimensions.ai/details/publication/pub.1108456027 schema:CreativeWork
90 https://doi.org/10.1002/j.2050-0416.1985.tb04322.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1029306184
91 rdf:type schema:CreativeWork
92 https://doi.org/10.1002/j.2050-0416.2002.tb00128.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001246926
93 rdf:type schema:CreativeWork
94 https://doi.org/10.1002/j.2050-0416.2005.tb00668.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1006358265
95 rdf:type schema:CreativeWork
96 https://doi.org/10.1002/jsfa.2740340502 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011437719
97 rdf:type schema:CreativeWork
98 https://doi.org/10.1002/star.19930451006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037527207
99 rdf:type schema:CreativeWork
100 https://doi.org/10.1016/j.anifeedsci.2003.11.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004730716
101 rdf:type schema:CreativeWork
102 https://doi.org/10.1016/j.carbpol.2007.03.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029914128
103 rdf:type schema:CreativeWork
104 https://doi.org/10.1016/j.ijfoodmicro.2012.02.019 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039216274
105 rdf:type schema:CreativeWork
106 https://doi.org/10.1016/j.jcs.2008.07.014 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029482416
107 rdf:type schema:CreativeWork
108 https://doi.org/10.1016/j.jcs.2009.09.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016158789
109 rdf:type schema:CreativeWork
110 https://doi.org/10.1016/j.jcs.2012.09.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010170022
111 rdf:type schema:CreativeWork
112 https://doi.org/10.1016/s0268-005x(09)80121-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037877323
113 rdf:type schema:CreativeWork
114 https://doi.org/10.1016/s0733-5210(09)80070-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030822539
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/s0733-5210(88)80044-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053114533
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1021/jf040322c schema:sameAs https://app.dimensions.ai/details/publication/pub.1055902316
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1021/jf050937p schema:sameAs https://app.dimensions.ai/details/publication/pub.1055903887
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1093/biomet/6.1.1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1059418162
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1094/9781891127632 schema:sameAs https://app.dimensions.ai/details/publication/pub.1108456027
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1094/asbcj-2012-0708-01 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060071484
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1094/asbcj-60-0047 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060072824
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1094/cchem.1997.74.4.476 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074575
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1094/cchem.2002.79.3.423 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075332
133 rdf:type schema:CreativeWork
134 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
135 schema:name School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland
136 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...