Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth
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Date
Authors
Adeyanju, Adeyemi A.
Duodu, Kwaku Gyebi
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
Please read abstract in article.
Description
DATA AVAILABILITY STATEMENT: The data that support the findings of this study are
available from the corresponding author upon reasonable request.
Keywords
ABTS, Acidification, Amaranth, DPPH, Fermentation, Gruels, LC-MS, Nitric oxide, Sorghum, Total phenolic content, Vector DNA
Sustainable Development Goals
SDG-03:Good heatlh and well-being
Citation
Adeyanju, A.A. and Duodu, K.G., 2023, 'Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth', International Journal of Food Science and Technology, vol. 58, no. 3, pp. 1062-1077, doi: 10.1111/ijfs.16245.