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Journal: Foods, 2019
Volume: 8
Number: 230
230
Article: Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour
Authors: by Md Obyedul Kalam Azad, Da In Jeong, Md Adnan, Timnoy Salitxay, Jeong Won Heo, Most Tahera Naznin, Jung Dae Lim, Dong Ha Cho, Byoung Jae Park and Cheol Ho Park
Link: https://www.mdpi.com/2304-8158/8/7/230

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