[1] yang yuexin. chinese food composition table 6th edition volume 1[m]. peking university medical press, 2018
[2] huang wei, wang dequan, pei jingjing, et al. analysis of main nutrients and amino acid components of different millet varieties[j]. northeast agricultural science, 2023, 48(01): 91-96. doi: 10.16423/j.cnki.1003-8701.2023.01.021.
[3] wang yanan, bai yunfei, liu xintong, et al. research progress on the effects of processing methods on millet polyphenol content[j]. food research and development, 2023, 44(14): 219-224.
[4] sun changhao. nutrition and food hygiene. 8th edition. people's medical publishing house. 2018
[5] zhang yizhen, tong yan, wang tao, et al. correlation analysis between carotenoid content and taste quality in millet[j]. grain and food industry, 2023, 30(01): 34-40.
[6] zhao wenqi, fan zhihong. glycemic response of millet food[j]. journal of the chinese cereals and oils association, 2021, 36(02): 180-186.