UV-B treatment enhances phenolic acids accumulation and antioxidant capacity of barley seedlings

LWT - Food Science and Technology - Tập 153 - Trang 112445 - 2022
Mian Wang1, Chaoqun Leng1, Yahui Zhu2, Pei Wang1, Zhenxin Gu1, Runqiang Yang1
1College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
2College of Food Science and Technology, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, 860000, PR China

Tài liệu tham khảo

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