王聪

Associate Professor Supervisor of Master's Candidates

Effects of Steeping Particle Size on the Chemical Composition, Antioxidant Activity, and Lipolysis Inhibitory Ability of Tea Infusions From Black Highland Barley Roasted at Different Temperatures.

Release time:2025-12-13Hits:

Impact Factor:

4.1
Affiliation of Author(s):

食品科技学院
Journal:

Journal of food science
Co-author:

Wang Lili, Zhang Xiaoyu, Zhao Xiuli, Fang Shijie, Ren Chengjie, Zeng Xiaoxiong, Wang Cong
Correspondence Author:

WC
Document Code:

2c9e868c9a4cf173019a4dacc9eb03ae
Volume:

90
Issue:

10
Page Number:

e70604-e70604
Translation or Not:

no
Date of Publication:

2025-10-01