Fatty acids, phytochemical composition and antioxidant potential of pearl millet oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00003-019-01250-4.pdf
Reference46 articles.
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2. Agrawal H, Joshi R, Gupta M (2016) Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate. Food Chem 204:365–372. https://doi.org/10.1016/j.foodchem.2016.02.127
3. Ahmad F, Pasha I, Saeed M, Asgher M (2018) Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins. Int J Food Prop 21(1):1586–1597
4. Annor GA, Marcone M, Corredig M, Bertoft E, Seetharaman K (2015) Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI). J Cereal Sci 64:76–81. https://doi.org/10.1016/j.jcs.2015.05.004
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