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Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress

Mian Wang Ye Yuan Weijie Lan Yahui Zhu Pei Wang Runqiang Yang Chong Xie

Journal of Future Foods2026，Vol.6Issue(1)：P.90-99,10.

Journal of Future Foods2026，Vol.6Issue(1)：P.90-99,10.DOI:10.1016/j.jfutfo.2024.04.005

Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress

Mian Wang ¹Ye Yuan ²Weijie Lan ¹Yahui Zhu ³Pei Wang ¹Runqiang Yang ¹Chong Xie¹

作者信息

1. College of Food Science and Technology,Whole Grain Food Engineering Research Center,Nanjing Agricultural University,Nanjing 210095,China
2. Jiangsu Yanghe Brewery Joint-Stock Co.,Ltd.,Suqian 223800,China
3. College of Food Science and Technology,Xizang Agriculture and Animal Husbandry University,Linzhi 860000,China
折叠

摘要

关键词

Phenolic compounds/Barley seedlings/HepG2 cells/Antioxidant properties

分类

轻工纺织

引用本文复制引用

Mian Wang,Ye Yuan,Weijie Lan,Yahui Zhu,Pei Wang,Runqiang Yang,Chong Xie..Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress[J].Journal of Future Foods,2026,6(1):P.90-99,10.

基金项目

the financial support of the National Natural Science Foundation of China (31871725) （31871725）

the Joint Project of Nanjing Agricultural University-Tibet Agriculture and Animal Husbandry University (KYYZ202004) （KYYZ202004）

the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)。（PAPD）

Journal of Future Foods

ISSN：2772-5669

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