Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth
2023
Please read abstract in article.
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Библиографическая информация
Другие темы
Lc-ms; Total phenolic content; Abts; Gruels; Acidification; Vector dna; Amaranth; Dpph
Язык
Английский
Лицензия
© 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).
ISSN
0950-5423 (print), 1365-2621 (online)
Тип
Journal Article
2025-05-29
2025-10-25
MODS
Поставщик данных
Эту запись предоставил University of Pretoria
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