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Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles
Tuersuntuoheti, Tuohetisayipu, Wang, Zhenhua, Duan, Mengjie, Asimi, Sailimuhan, Ren, Xin, Wang, Ziyuan, Zheng, Yanyan, Wu, Yan, Liang, Shan, Zhang, MinLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14526
Date:
January, 2020
File:
PDF, 3.01 MB
english, 2020