Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (<i>Panicum miliaceum</i> L.) Flour.

Foods · 2019 · PMC6678386 · PMID 31252701

Europe PMC DOI

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highly significantno p-value reported

It was also reported that total phenolic content and antioxidant capacity had a highly significant linear correlation [ 49 ].

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