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Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using...
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| Vydáno v: | Prev Nutr Food Sci |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Nutrition
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6195890/ https://ncbi.nlm.nih.gov/pubmed/30386750 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.3.220 |
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