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

Journal of Food Quality

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Figure 3

Figure 3: 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 3 | Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains 