Author:
Srivastava Urvashi,Saini Pinki,Ahmed Mazia,Singh Anchal
Reference39 articles.
1. Effect of fermentation, malt-pretreatment, and cooking on antinutritional factors and protein digestibility of sorghum cultivars;Abdelhaleem;Pakistan Journal of Nutrition,2008
2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014
3. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020
4. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna subterranea L. Verdc);Ademiluyi;Journal of Food Biochemistry,2011
5. Ascorbic acid, carotenoids, total phenolic content and antioxidant activity of various genotypes of Brassica oleracea Encephala;Ahmed;Journal of Medical and Biological Sciences,2009
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献