Journal of Food Quality / 2020 / Article / Fig 3

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 3

Changes in HPLC patterns of brown teff phenolic compounds (soluble fraction) due to mushroom mycelium-mediated solid-state fermentation. (a) Matched control (unfermented); (b) G. lucidum (KACC 42231); (c) P. ostreatus (KACC 42738).

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