Comparative analysis of β-glucan, phenolic compounds, and targeted metabolomics in whole-grain highland barley varieties: Effects of cooking-induced changes
全谷高地大麦品种中β-葡聚糖、酚类化合物及靶向代谢组学的比较分析：烹饪引起的改变的影响
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102675
Wang, Xinkun; Peng, Chune; Fan, Jingwen; Si, Hongyu; Sun, Sujun; Dong, Xiaodan; Wang, Hengzhen; Wang, Yueming; Deng, Peng; Peng, Lizeng
