Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea
Author:
Affiliation:
1. School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10277
Reference36 articles.
1. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
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3. Sorghum Phytochemicals and Their Potential Impact on Human Health.
4. Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars
5. Lactobacillus acidophilus inhibits growth of Campylobacter pylori in vitro
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