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: Available online 16 August 2026Source: Trends in Food Science & TechnologyAuthor(s): Meiyan Chen, Tingting Li, Waleed Al-Ansi, Peng Zhou, Yikai Ren, Kaidi Wang, Mingcong Fan, Haifeng Qian, Yan Li, Li Wang

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