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

Adeyanju, Adeyemi A.Duodu, Kwaku Gyebi2024-05-272024-05-272023-03Adeyanju, 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.16245.0950-5423 (print)1365-2621 (online)10.1111/ijfs.16245http://hdl.handle.net/2263/96238DATA AVAILABILITY STATEMENT: The data that support the findings of this study are available from the corresponding author upon reasonable request.Please read abstract in article.en© 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).ABTSAcidiﬁcationAmaranthDPPHFermentationGruelsLC-MSNitric oxideSorghumTotal phenolic contentVector DNAEffects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranthArticle