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