Publication | Open Access

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

Food ChemistryNutritionAgricultural ChemistryFood Bioactive CompoundFruit BeveragesHydroxycinnamic Acid ContentPhenolic ExtractsPhytochemicalPolyphenolicsOxidative Stress