Journal of Food Quality / 2020 / Article / Fig 6

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 6

Changes in HPLC patterns of white teff phenolic compounds (bound 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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