Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas.
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| Title: | Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. |
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| Authors: | Martínez-Subirà M; University of Lleida - AGROTECNIO-CERCA Center, Av. Rovira Roure 191, 25198 Lleida, Spain., Meints B; Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA., Tomasino E; Department of Food Science &Technology, Oregon State University, Corvallis, OR, USA., Hayes P; Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA. |
| Source: | Food chemistry: X [Food Chem X] 2024 Apr 15; Vol. 22, pp. 101385. Date of Electronic Publication: 2024 Apr 15 (Print Publication: 2024). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2590-1575 |
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| DOI: | 10.1016/j.fochx.2024.101385 |
