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2022 | 3 |
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Page 1
Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.
Molecules. 2022 May 25;27(11):3411. doi: 10.3390/molecules27113411.
Molecules. 2022.
PMID: 35684349
Free PMC article.
Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.
Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD.
Dang B, et al. Among authors: yang xj.
Foods. 2022 Jul 8;11(14):2025. doi: 10.3390/foods11142025.
Foods. 2022.
PMID: 35885267
Free PMC article.
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Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour.
Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD.
Dang B, et al. Among authors: yang xj.
Foods. 2022 Jul 8;11(14):2021. doi: 10.3390/foods11142021.
Foods. 2022.
PMID: 35885264
Free PMC article.
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Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
Yang XJ, Dang B, Fan MT.
Yang XJ, et al.
Molecules. 2018 Apr 11;23(4):879. doi: 10.3390/molecules23040879.
Molecules. 2018.
PMID: 29641469
Free PMC article.
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