Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet
The effects of milling degree on proximate compositions, phytic acid (PA), γ-aminobutyric acid (GABA), phenolics and antioxidant capacity of foxtail millet, as well as color characteristics, were investigated. As milling degree increased, the percentage of total starch content increased continuously...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002858 |
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