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Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
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The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization

Szintia Jevcsák1, Gerda Diósi1, Gréta Törős2,3

  • 1Institute of Food Technology, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
bioactive compoundsfunctional propertiesgrainsnutritivesquality controlsustainable malting

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