Antioxidant Potentials and Phenolic Composition of Tef Varieties: An Indigenous Ethiopian Cereal
Author:
Affiliation:
1. Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference33 articles.
1. Bound phenolics in foods, a review
2. Antioxidant Activity of Grains
3. Quncho: the first popular tef variety in Ethiopia
4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
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