Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley.

Foods · 2025 · PMC12110760 · PMID 40428470

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extremely significantno p-value reported

It could be found that V, E, and V × E interaction all had an extremely significant impact on the grain quality and nutritional quality of highland barley, especially E played a crucial role in the formation of the basic nutritional quality of HB.

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