Effects of Barley (<i>Hordeum vulgare</i> L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack
This study evaluated the physicochemical characteristics, antioxidant properties, and consumer acceptance of a traditional Korean snack nurungji blended with barley (<i>Hordeum vulgare</i> L.). The antioxidant activity of <i>β</i>-glucan was identified in barley using a model...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/4/655 |
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