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pro vyhledávání: '"Linnan Qiao"'
Autor:
Hongwei Cao, Xiaoxue Wang, Mengmeng Shi, Xiao Guan, Chunhong Zhang, Yueqin Wang, Linnan Qiao, Hongdong Song, Yu Zhang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100793- (2023)
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decr
Externí odkaz:
https://doaj.org/article/ca8d21fab7d041deb8ba4d03d897c94b
