Comparative study on the effects of grain blending on functional compound content and in vitro biological activity.
Han N, Woo KS, Lee JY, Lee HG, Lee J, Lee YY, Kim M, Kang MS, Kim HJ.
Han N, et al.
Sci Rep. 2024 Jun 2;14(1):12638. doi: 10.1038/s41598-024-63660-1.
Sci Rep. 2024.
PMID: 38825591
Free PMC article.
In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, with eight different blending ratios were investigated. The total phenolic compounds and flavo …
In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, …