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Journal: Foods, 2022
Volume: 11
Number: 3121
3121
Article: Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
Authors: by Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda and Leonardo Sepúlveda-Torre
Link: https://www.mdpi.com/2304-8158/11/19/3121

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