Journal of Food Quality / 2020 / Article / Fig 2

Research Article

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

Figure 2

Changes in flavonoid contents of teff grain samples after mushroom mycelium-based solid-state fermentation.

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.