Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

Zhuoya Xiang(Institute of Agro-Products Processing Science and Technology), Tinghui Liu(Chi Mei Medical Center), Xia Chen(Inner Mongolia Agricultural University), Yongqing Zhu(Institute of Agro-Products Processing Science and Technology), Kaijun Yang(Sichuan Agricultural University), Jian Chen(Institute of Agro-Products Processing Science and Technology), Junlin Deng(Shanghai University of Traditional Chinese Medicine)
Arabian Journal of Chemistry
September 21, 2021
10.1016/j.arabjc.2021.103447
Cited by 32

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