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Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017966/ https://www.ncbi.nlm.nih.gov/pubmed/36937337 http://dx.doi.org/10.3389/fnut.2023.1097775 |