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Effects of different thermal processing methods on the nutritional components of whole highland barley and its

Fan Xie1, Huajia Dai2, Yuting Yan3

  • 1School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Food Chemistry
|March 22, 2026
PubMed

Keywords:
Highland barleyHypoglycemic and hypolipidemic effectsPolyphenolβ-Glucan

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