王聪

Associate Professor

Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times

Release time:2024-01-02Hits:

Impact Factor:

4.1
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF CEREAL SCIENCE
Co-author:

Wang Cong,Tian Xinyi,Fang Shijie,Ren Chengjie,Huang Chuansheng,Yuan Guoqi,Zeng Xiaoxiong
First Author:

WC
Document Code:

2c9e868c8870533201887ad5eeff7f85
Volume:

110
Translation or Not:

no
Date of Publication:

2023-03-01