Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques

Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence i...

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Detalles Bibliográficos
Autores principales: Indore, Navnath S., Jayas, Digvir S., Karunakaran, Chithra, Stobbs, Jarvis, Bondici, Viorica F., Vu, Miranda, Tu, Kaiyang, Marinos, Omar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650746/
https://www.ncbi.nlm.nih.gov/pubmed/37959054
http://dx.doi.org/10.3390/foods12213935

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650746/
https://www.ncbi.nlm.nih.gov/pubmed/37959054
http://dx.doi.org/10.3390/foods12213935

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