From precursor biosynthesis to processing-induced flavor development: mechanistic insights into flavor formation in Barley, Highland Barley, Wheat, and Oats
Fuente:
Trends in Food Science & Technology
Publication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Meiyan Chen, Tingting Li, Waleed Al-Ansi, Peng Zhou, Yikai Ren, Kaidi Wang, Mingcong Fan, Haifeng Qian, Yan Li, Li Wang