Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
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Title
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Authors
Keywords
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Journal
Food Science and Human Wellness
Volume 12, Issue 1, Pages 119-129
Publisher
Elsevier BV
Online
2022-08-09
DOI
10.1016/j.fshw.2022.07.030
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