Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study.

J Food Sci · 2022 · PMC9544778 · PMID 35762634

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highly significantno p-value reported

For example, the correlation coefficient between the DPPH•‐scavenging capacity and protein content was −0.808, which indicated that the correlation was highly significant and negative.

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