| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542220 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠3-Deoxythocyanidins and flavones are present in lemon-yellow sorghums. ⺠Secondary plant colour affects 3-deoxyanthocyanidin and flavones levels. ⺠Flavones are highest in lemon-yellow sorghums. ⺠Lemon-yellow sorghums have high levels of flavanones which are located in the pericarp. ⺠Flavanone levels are highest in sorghums with a bright yellow pericarp and minimal weathering.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Linda Dykes, Gary C. Peterson, William L. Rooney, Lloyd W. Rooney,