Cao, Xiaohuang <br/><br/>
Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jul 2019 
 - 4460-4467 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.9683  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Bacteria--growth & development<br/>Chlorophyll--analysis<br/>Color<br/>Flavonoids--analysis<br/>Hordeum--chemistry<br/>Hot Temperature<br/>Humans<br/>Pasteurization--methods<br/>Powders--analysis<br/>Radio Waves<br/>Taste