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Journal: Foods, 2024
Volume: 13
Number: 230
230
Article: Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling
Authors: by Hua Li, Yurong Mao, Danni Ma, Hua Li, Ruixin Liu and Sirithon Siriamornpun
Link: https://www.mdpi.com/2304-8158/13/2/230

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