Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain
Salah A. Almaiman, Nawal A. Albadr, Sarah Alsulaim, Haya F. Alhuthayli, Magdi A. Osman, Amro B. Hassan
Topics & Concepts
SorghumEmulsionMicrowaveSolubilityChemistryFood scienceAntioxidantAgronomyMaterials scienceBiologyBiochemistryOrganic chemistryPhysicsQuantum mechanicsFood composition and propertiesSeed and Plant BiochemistryMeat and Animal Product Quality