The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying
Author:
Affiliation:
1. College of Food Science and Engineering Northwest A&F University Yangling712100China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14999
Reference39 articles.
1. The Impact of Temperature Treatments on Elicitation of the Phenylpropanoid Pathway, Phenolic Accumulations and Antioxidative Capacities of Common Bean (Phaseolus vulgaris) Sprouts
2. Germination process increases phytochemicals in corn;Chalorcharoenying W.;International Food Research Journal,2017
3. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds
4. Hypoglycemic and hypolipidemic effects of anthocyanins extract from black soybean seed coat in high fat diet and streptozotocin-induced diabetic mice
5. Research progress on the nutritional function and processing application of highland barley;Deng P.;Chinese Food and Nutrition,2020
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