| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540853 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Dehulling affected the phenolic content and antioxidant properties of millet grains. ⺠The antioxidant activity upon dehulling depended on the millet type. ⺠Millets hulls had the highest total phenolic content and antioxidant activities. ⺠Hydrothermal treatment did not affect the total phenolic content of dehulled millet grains.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anoma Chandrasekara, Marian Naczk, Fereidoon Shahidi,