Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Journal of Food Composition and Analysis

Volumn 58, Issue , 2017, Pages 52-59

  Shumoy, Habtu ^a   Gabaza, Molly ^a   Vandevelde, Julie ^a   Raes, Katleen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Antioxidant; Bound phenolics; Fermentation; Food analysis; Food composition; Injera; Soluble phenolics; Tef; Eragrostis tef (Zucc.) Trotter

Indexed keywords

EID: 85013076726     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2017.01.004     Document Type: Article

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