Determination of bioactive compounds in barley flour by Near-infrared spectroscopy

Elena Albanell; Mariona Martínez Subirà; Massimo De Marchi; Carmen L. Manuelian

doi:10.34810/DATA110

Determination of bioactive compounds in barley flour by Near-infrared spectroscopy

Elena Albanell, Mariona Martínez Subirà, Massimo De Marchi, Carmen L. Manuelian

Departament de Ciència Animal i dels Aliments

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Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.

Idioma original	Anglès
DOIs	https://doi.org/10.34810/DATA110
Estat de la publicació	Publicada - 2021

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10.34810/DATA110

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https://dataverse.csuc.cat/citation?persistentId=doi:10.34810/data110

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@misc{82330f59885f4d949122c64468b376f2,

title = "Determination of bioactive compounds in barley flour by Near-infrared spectroscopy",

abstract = "Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.",

author = "Elena Albanell and Subir{\`a}, {Mariona Mart{\'i}nez} and Marchi, {Massimo De} and Manuelian, {Carmen L.}",

year = "2021",

doi = "10.34810/DATA110",

language = "English",

type = "Other",

}

TY - GEN

T1 - Determination of bioactive compounds in barley flour by Near-infrared spectroscopy

AU - Albanell, Elena

AU - Subirà, Mariona Martínez

AU - Marchi, Massimo De

AU - Manuelian, Carmen L.

PY - 2021

Y1 - 2021

N2 - Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.

AB - Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.

UR - https://dataverse.csuc.cat/citation?persistentId=doi:10.34810/data110

U2 - 10.34810/DATA110

DO - 10.34810/DATA110

M3 - Other contribution

ER -

Determination of bioactive compounds in barley flour by Near-infrared spectroscopy

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