Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Functional Foods in Health and Disease

Volumn 2, Issue 7, 2012, Pages 251-264

  Nambiar, Vanisha S ^a   Sareen, Neha ^a   Daniel, Mammen ^a   Gallego, Erick B ^b  

^a M S UNIVERSITY OF BARODA   (India)

^b INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

Author keywords

Antioxidant; Banaskantha; Flavonoids; Gujarat; Pearl Millet (raw and cooked) (Pennisetum glaucum); Polyphenols; Total Phenols

Indexed keywords

EID: 84881303990     PISSN: 23787007     EISSN: 21603855     Source Type: Journal    
DOI: 10.31989/ffhd.v2i7.85     Document Type: Article

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