Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications

作者：Qiqian Feng, Siqi Zhang, Jinquan Lin, Jiaqi Yang, Yuhong Zhang, Qun Shen, Fang Zhong, Dianzhi Hou, Sumei Zhou · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140772 · 被引用次数：17 · 研究领域：Food composition and properties、Phytochemicals and Antioxidant Activities、Microbial Metabolites in Food Biotechnology