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    Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells

    Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells by Nuo Chen, Shuyu Pang, Xingru Zao, Qin Luo, Lingyuan Luo, Wenming Dong, Yongqiang Li

    Published 2025-06-01
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