Abstract
Barley grain has been used as a source of food and malt production to make fermented beverages like beer and whisky for thousands of years. In this review we will discuss/focus on the proteome of barley, malt and beer and how the detailed knowledge of the complexity of the barley proteome has advanced over the last 20-30 years.
| Original language | English |
|---|---|
| Title of host publication | Proteomics in food science |
| Subtitle of host publication | from farm to fork |
| Editors | Michelle L. Cosgrove |
| Place of Publication | London; San Diego; Cambridge; Oxford |
| Publisher | Academic Press |
| Chapter | 5 |
| Pages | 75-88 |
| Number of pages | 14 |
| ISBN (Electronic) | 9780128040577 |
| ISBN (Print) | 9780128040072 |
| DOIs | |
| Publication status | Published - 2017 |
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Cite this
Willows, R. D., Worden, P., & Mirzaei, M. (2017). Barley grain proteomics. In M. L. Cosgrove (Ed.), Proteomics in food science: from farm to fork (pp. 75-88). London; San Diego; Cambridge; Oxford: Academic Press. https://doi.org/10.1016/B978-0-12-804007-2.00005-9