Ren, Y.; Yang, Y.; Jiang, M.; Gu, W.; Cao, Y.; Zou, L.; Peng, L.
Preparation Optimization and Antioxidant Properties of the β-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (Hordeum vulgare var. nudum). Foods 2025, 14, 2712.
https://doi.org/10.3390/foods14152712
AMA Style
Ren Y, Yang Y, Jiang M, Gu W, Cao Y, Zou L, Peng L.
Preparation Optimization and Antioxidant Properties of the β-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (Hordeum vulgare var. nudum). Foods. 2025; 14(15):2712.
https://doi.org/10.3390/foods14152712
Chicago/Turabian Style
Ren, Yuanhang, Yanting Yang, Mi Jiang, Wentao Gu, Yanan Cao, Liang Zou, and Lianxin Peng.
2025. "Preparation Optimization and Antioxidant Properties of the β-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (Hordeum vulgare var. nudum)" Foods 14, no. 15: 2712.
https://doi.org/10.3390/foods14152712
APA Style
Ren, Y., Yang, Y., Jiang, M., Gu, W., Cao, Y., Zou, L., & Peng, L.
(2025). Preparation Optimization and Antioxidant Properties of the β-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (Hordeum vulgare var. nudum). Foods, 14(15), 2712.
https://doi.org/10.3390/foods14152712