Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles

Overview of attention for article published in Frontiers in Nutrition, March 2023

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New Research: Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles: Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland… https://t.co

21 Mar 2023

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Frontiers | Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles https://t.co/JuMSmq8nNt

19 Mar 2023

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