Effects of Different Processing Methods on Phenolic Content and Antioxidant Activity of Black Hulless Barley in Vitro Gastrointestinal Digestion
ZHANG Jie, DANG Bin, ZHANG Wengang, YANG Xijuan
FOOD SCIENCE . 2022, (21): 78 -86 .  DOI: 10.7506/spkx1002-6630-20211028-318