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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-...

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Detalles Bibliográficos
Autores principales:	Zheng, Qianna, Wang, Zheng, Xiong, Feiyang, Zhang, Guoquan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
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

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