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

dc.contributor.author	Adeyanju, Adeyemi A.
dc.contributor.author	Duodu, Kwaku Gyebi
dc.date.accessioned	2024-05-27T06:29:46Z
dc.date.available	2024-05-27T06:29:46Z
dc.date.issued	2023-03
dc.description	DATA AVAILABILITY STATEMENT: The data that support the findings of this study are available from the corresponding author upon reasonable request.	en_US
dc.description.abstract	Please read abstract in article.	en_US
dc.description.department	Consumer Science	en_US
dc.description.department	Food Science	en_US
dc.description.sdg	SDG-03:Good heatlh and well-being	en_US
dc.description.uri	https://ifst.onlinelibrary.wiley.com/journal/13652621	en_US
dc.identifier.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.	en_US
dc.identifier.issn	0950-5423 (print)
dc.identifier.issn	1365-2621 (online)
dc.identifier.other	10.1111/ijfs.16245
dc.identifier.uri	http://hdl.handle.net/2263/96238
dc.language.iso	en	en_US
dc.publisher	Wiley	en_US
dc.rights	© 2022 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).	en_US
dc.subject	ABTS	en_US
dc.subject	Acidiﬁcation	en_US
dc.subject	Amaranth	en_US
dc.subject	DPPH	en_US
dc.subject	Fermentation	en_US
dc.subject	Gruels	en_US
dc.subject	LC-MS	en_US
dc.subject	Nitric oxide	en_US
dc.subject	Sorghum	en_US
dc.subject	Total phenolic content	en_US
dc.subject	Vector DNA	en_US
dc.title	Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth	en_US
dc.type	Article	en_US