Journal of food scienceHordeumAntioxidantsLipolysisTeaParticle Size
Effects of Steeping Particle Size on the Chemical Composition, Antioxidant Activity, and Lipolysis Inhibitory Ability of Tea Infusions From Black Highland Barley Roasted at Different Temperatures.
Lili Wang, Xiaoyu Zhang, Xiuli Zhao, Shijie Fang, Chengjie Ren, Xiaoxiong Zeng, Cong Wang
Published: 202510.1111/1750-3841.70604
Abstract
Roasted barley is traditionally valued as a tea ingredient for its flavor and health-promoting benefits, which are governed by steeping and roasting conditions. This study investigated the effects of particle size (>4.0 mm (S0), 1.0-4.0 mm (S1), 0.5-…
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