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机译:手指小米的传统发酵和烹饪:对矿物粘合剂的影响和随后的生物可接受性
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Zimbabwe Fac Sci Dept Biochem POB MP 167 Mt Pleasant MI Zimbabwe;
Univ Ghent Fac Sci Dept Biochem &
Microbiol Ledeganckstr 35 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Appl &
Analyt Chem Coupure Links 653 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Food analysis; Food composition; Finger millet; Minerals; Bioaccessibility; Phytic acid; Phenolic compounds; Condensed tannins;
机译:手指小米的传统发酵和烹饪:对矿物粘合剂的影响和随后的生物可接受性
机译:发酵和蒸煮对小米酸粥可溶性和束缚酚类分布的影响
机译:烹饪,发酵,脱壳和器物对珍珠粟rabadi中的抗氧化剂的影响-传统发酵食品。
机译:烹饪发酵脱皮和器具处理对传统发酵食品小米拉巴迪中抗氧化剂的影响
机译:传统发酵和阳性对肯尼亚生长的植物(高粱双色)和手指小米(ELEUSINE Coracana)谷物品种的植物酸和矿物质可用性的影响