Total content of phenolic compounds and antioxidant activity of 35 barley malts samples which had different modification degree from each other,and corresponding convention mashing wort samples were investigated.

Study on soy sauce brewage with barley malt sprouts;

Removal of the phytic acid in soybean was studied in this paper using the phytase produced in germinated barely, and the results showed that: when the mixture composed of barely germinated for 3 days and soybean soaked for one day with the ratio of six to four was smashed and kept for three hours at 60℃ and at pH6.