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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |