The Impact of Germination on Sorghum Nutraceutical Properties
Sorghum is a gluten-free cereal representing a staple food in many countries of Africa, where germination is traditionally used for the preparation of several sorghum-based products. This study focused on the effect of germination on total phenolic content, in vitro and ex vivo antioxidant activity,...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-09-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/9/1218 |
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