Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Grains

<div>Changes in phenolic contents in teff grain samples after mushroom mycelia-based solid-state fermentation.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (<i>Eragrostis tef</i> (Zucc.) Trotter) Grains 

Figure 1 | Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains 