Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performan...

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Detalles Bibliográficos
Autores principales: Balli, Diletta, Bellumori, Maria, Pucci, Laura, Gabriele, Morena, Longo, Vincenzo, Paoli, Paolo, Melani, Fabrizio, Mulinacci, Nadia, Innocenti, Marzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142888/
https://www.ncbi.nlm.nih.gov/pubmed/32156034
http://dx.doi.org/10.3390/foods9030303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142888/
https://www.ncbi.nlm.nih.gov/pubmed/32156034
http://dx.doi.org/10.3390/foods9030303

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