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Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial

Xiaohuang Cao1,2,3, Min Zhang1,2, Bimal Chitrakar1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.

Journal of the Science of Food and Agriculture
|March 15, 2019
PubMed
Abstract

Keywords:
antioxidantsbarley grass powderenergy consumptionmicrobial reductionradiofrequency

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