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

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Keywords
Food analysis, Food composition, Tef, Bound phenolics, Soluble phenolics, Antioxidant, Fermentation, Injera, [Eragrostis tef (Zucc.) Trotter], ERAGROSTIS-TEF, SORGHUM, ACIDS, BIOACCESSIBILITY, ALKALINE, QUALITY, GRAINS, FOODS, ASSAY

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Citation

Please use this url to cite or link to this publication:

MLA
Abraha, Habtu Shumoy et al. “Soluble and Bound Phenolic Contents and Antioxidant Capacity of Tef Injera as Affected by Traditional Fermentation.” JOURNAL OF FOOD COMPOSITION AND ANALYSIS 58 (2017): 52–59. Print.
APA
Abraha, H. S., Gabaza, M., Vandevelde, J., & Raes, K. (2017). Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 58, 52–59.
Chicago author-date
Abraha, Habtu Shumoy, Molly Gabaza, Julie Vandevelde, and Katleen Raes. 2017. “Soluble and Bound Phenolic Contents and Antioxidant Capacity of Tef Injera as Affected by Traditional Fermentation.” Journal of Food Composition and Analysis 58: 52–59.
Chicago author-date (all authors)
Abraha, Habtu Shumoy, Molly Gabaza, Julie Vandevelde, and Katleen Raes. 2017. “Soluble and Bound Phenolic Contents and Antioxidant Capacity of Tef Injera as Affected by Traditional Fermentation.” Journal of Food Composition and Analysis 58: 52–59.
Vancouver
1.
Abraha HS, Gabaza M, Vandevelde J, Raes K. Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2017;58:52–9.
IEEE
[1]
H. S. Abraha, M. Gabaza, J. Vandevelde, and K. Raes, “Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation,” JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 58, pp. 52–59, 2017.
@article{8519082,
  author       = {{Abraha, Habtu Shumoy and Gabaza, Molly and Vandevelde, Julie and Raes, Katleen}},
  issn         = {{0889-1575}},
  journal      = {{JOURNAL OF FOOD COMPOSITION AND ANALYSIS}},
  keywords     = {{Food analysis,Food composition,Tef,Bound phenolics,Soluble phenolics,Antioxidant,Fermentation,Injera,[Eragrostis tef (Zucc.) Trotter],ERAGROSTIS-TEF,SORGHUM,ACIDS,BIOACCESSIBILITY,ALKALINE,QUALITY,GRAINS,FOODS,ASSAY}},
  language     = {{eng}},
  pages        = {{52--59}},
  title        = {{Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation}},
  url          = {{http://dx.doi.org/10.1016/j.jfca.2017.01.004}},
  volume       = {{58}},
  year         = {{2017}},
}

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