Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth
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| dc.contributor.author | Adeyanju, Adeyemi A.
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| dc.contributor.author | Duodu, Kwaku Gyebi
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| dc.date.accessioned | 2024-05-27T06:29:46Z | |
| dc.date.available | 2024-05-27T06:29:46Z | |
| dc.date.issued | 2023-03 | |
| dc.description | DATA AVAILABILITY STATEMENT: The data that support the findings of this study are available from the corresponding author upon reasonable request. | en_US |
| dc.description.abstract | Please read abstract in article. | en_US |
| dc.description.department | Consumer Science | en_US |
| dc.description.department | Food Science | en_US |
| dc.description.sdg | SDG-03:Good heatlh and well-being | en_US |
| dc.description.uri | https://ifst.onlinelibrary.wiley.com/journal/13652621 | en_US |
| dc.identifier.citation | Adeyanju, A.A. and Duodu, K.G., 2023, 'Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth', International Journal of Food Science and Technology, vol. 58, no. 3, pp. 1062-1077, doi: 10.1111/ijfs.16245. | en_US |
| dc.identifier.issn | 0950-5423 (print) | |
| dc.identifier.issn | 1365-2621 (online) | |
| dc.identifier.other | 10.1111/ijfs.16245 | |
| dc.identifier.uri | http://hdl.handle.net/2263/96238 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.rights | © 2022 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF). | en_US |
| dc.subject | ABTS | en_US |
| dc.subject | Acidification | en_US |
| dc.subject | Amaranth | en_US |
| dc.subject | DPPH | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Gruels | en_US |
| dc.subject | LC-MS | en_US |
| dc.subject | Nitric oxide | en_US |
| dc.subject | Sorghum | en_US |
| dc.subject | Total phenolic content | en_US |
| dc.subject | Vector DNA | en_US |
| dc.title | Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth | en_US |
| dc.type | Article | en_US |
