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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Detalles Bibliográficos
Autores principales: Arouna, Nafiou, Gabriele, Morena, Pucci, Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555581/
https://www.ncbi.nlm.nih.gov/pubmed/32887248
http://dx.doi.org/10.3390/foods9091218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555581/
https://www.ncbi.nlm.nih.gov/pubmed/32887248
http://dx.doi.org/10.3390/foods9091218

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