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

dc.contributor.authorAdeyanju, Adeyemi A.
dc.contributor.authorDuodu, Kwaku Gyebi
dc.date.accessioned2024-05-27T06:29:46Z
dc.date.available2024-05-27T06:29:46Z
dc.date.issued2023-03
dc.descriptionDATA AVAILABILITY STATEMENT: The data that support the findings of this study are available from the corresponding author upon reasonable request.en_US
dc.description.abstractPlease read abstract in article.en_US
dc.description.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.sdgSDG-03:Good heatlh and well-beingen_US
dc.description.urihttps://ifst.onlinelibrary.wiley.com/journal/13652621en_US
dc.identifier.citationAdeyanju, 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.issn0950-5423 (print)
dc.identifier.issn1365-2621 (online)
dc.identifier.other10.1111/ijfs.16245
dc.identifier.urihttp://hdl.handle.net/2263/96238
dc.language.isoenen_US
dc.publisherWileyen_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.subjectABTSen_US
dc.subjectAcidificationen_US
dc.subjectAmaranthen_US
dc.subjectDPPHen_US
dc.subjectFermentationen_US
dc.subjectGruelsen_US
dc.subjectLC-MSen_US
dc.subjectNitric oxideen_US
dc.subjectSorghumen_US
dc.subjectTotal phenolic contenten_US
dc.subjectVector DNAen_US
dc.titleEffects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranthen_US
dc.typeArticleen_US

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