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Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition Pub Date : 2022-08-26 DOI:10.1186/s43014-022-00097-x
A. Chandrasekara, Indraneela Senanayake, D. Kumari, F. Shahidi
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引用次数: 4
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加工对指磨制备的茯苓和皮图抗氧化活性的影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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