Barley grain proteomics

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

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 languageEnglish
Title of host publicationProteomics in food science
Subtitle of host publicationfrom farm to fork
EditorsMichelle L. Cosgrove
Place of PublicationLondon; San Diego; Cambridge; Oxford
PublisherAcademic Press
Chapter5
Pages75-88
Number of pages14
ISBN (Electronic)9780128040577
ISBN (Print)9780128040072
DOIs
Publication statusPublished - 2017

    Fingerprint

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