Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze drying.

Food Sci Nutr · 2021 · PMC8020950 · PMID 33841806

Europe PMC DOI

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showed a trendno p-value reported

The a* value showed a trend of declining between 30 and 120 min, whereas the b* value showed the same downward trend, but not significant ( p ≤ .05).

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a decreasing trendno p-value reported

Water activity of both samples showed a decreasing trend with increasing temperature.

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