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Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley

Qi Guan1, Xin-Wen Ding1, Rui Jiang1

  • 1Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|July 7, 2019
PubMed

Keywords:
Bioactive compoundsBlack barleyGerminationHydrogen-rich waterPhenolic acids

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