Analysis of antioxidant capacity and wine quality characteristics of fermented colored highland barley based on metabolomics.

Food Chem X · 2025 · PMC12410008 · PMID 40917126

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a decreasing trendno p-value reported

Yellowness (+b) values for LQK, QQK, and GQK initially increased and then decreased, whereas HQK showed a decreasing trend.

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