Article Versions Notes

Xie W, Wang W, Feng X, Zheng R, Chen L, Ding N, Chen Q, Lin S. Formation, Structural Characteristics and Functional Properties of Quercetin–Oat β-Glucan Complex. Foods. 2026; 15(10):1825. https://doi.org/10.3390/foods15101825

Xie, Wenjing, Wenjun Wang, Xinlu Feng, Raojun Zheng, Lingli Chen, Ningmeng Ding, Qiujun Chen, and Suyun Lin. 2026. "Formation, Structural Characteristics and Functional Properties of Quercetin–Oat β-Glucan Complex" Foods 15, no. 10: 1825. https://doi.org/10.3390/foods15101825

Xie, W., Wang, W., Feng, X., Zheng, R., Chen, L., Ding, N., Chen, Q., & Lin, S. (2026). Formation, Structural Characteristics and Functional Properties of Quercetin–Oat β-Glucan Complex. Foods, 15(10), 1825. https://doi.org/10.3390/foods15101825