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
Table 3
Changes in FRAP of teff grain during mushroom mycelia-mediated solid-state fermentation.
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FRAP: ferric reducing antioxidant power; TEAC: Trolox equivalent antioxidant activity. Values in the same column followed by different letters are statistically different (). |