Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley
Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2025-05-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/14/10/1690 |
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