Effect of structural characteristics of highland barley β-glucan by various thermal processing methods on intestinal microbial community and fermentative products

Food Bioscience 2026

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Authors: Rong Li, Ji Gao, Yiyun Zhang, Zijian Dai, Siqi Li, Tong Wu, Jiaqian Cao, Kefan Wei, Chao Wang, Qun Shen, Yong Xue

DOI: 10.1016/j.fbio.2026.108376

Cited by: 1

References: 53

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Polysaccharides and Plant Cell Walls

References 53