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Roasting-Induced Changes in Bound Phenolics and Their Contribution to Antioxidant Activity in Barley Malts

Guo-Dong Zhuang1,2, Wen-Ting Gu2, Hua-Ze Wu2

  • 1Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

Antioxidants (Basel, Switzerland)
|July 28, 2026
PubMed
Abstract

Keywords:
AAPH-UPLCDPPH-UPLCUPLC-Q-Orbitrap HRMS/MSantioxidant activitybound phenolicsmaltthermal processing

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