| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602018 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠One of the first experiments combining temperature and precipitation is presented. ⺠Elevated temperature affects grain quality more severely than changes in rainfall. ⺠Notably, TGW, lipids, Al and NSCs (except for maltose) were decreased in barley. ⺠Several proteinogenic amino acids were increased due to elevated temperature. ⺠Future temperature increase will change nutritional value and processing of grains.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Petra Högy, Christian Poll, Sven Marhan, Ellen Kandeler, Andreas Fangmeier,