Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth

Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth

Adeyanju, Adeyemi A.; Duodu, Kwaku Gyebi
URI: http://hdl.handle.net/2263/96238
Date: 2023-03

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DATA AVAILABILITY STATEMENT: The data that support the findings of this study are available from the corresponding author upon reasonable request.

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