Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (<i>Panicum miliaceum</i> L.) Flour

Por Md Obyedul Kalam Azad, Da In Jeong, Md Adnan, Timnoy Salitxay, Jeong Won Heo, Most Tahera Naznin, Jung Dae Lim, Dong Ha Cho, Byoung Jae Park, Cheol Ho Park
Publicado em 2019-06-01