Chen, N.; Pang, S.; Zao, X.; Luo, Q.; Luo, L.; Dong, W.; Li, Y.
Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells. Foods 2025, 14, 2095.
https://doi.org/10.3390/foods14122095
AMA Style
Chen N, Pang S, Zao X, Luo Q, Luo L, Dong W, Li Y.
Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells. Foods. 2025; 14(12):2095.
https://doi.org/10.3390/foods14122095
Chicago/Turabian Style
Chen, Nuo, Shuyu Pang, Xingru Zao, Qin Luo, Lingyuan Luo, Wenming Dong, and Yongqiang Li.
2025. "Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells" Foods 14, no. 12: 2095.
https://doi.org/10.3390/foods14122095
APA Style
Chen, N., Pang, S., Zao, X., Luo, Q., Luo, L., Dong, W., & Li, Y.
(2025). Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells. Foods, 14(12), 2095.
https://doi.org/10.3390/foods14122095
