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.
|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|
|Number of pages||14|
|Publication status||Published - 2017|
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