Article ID Journal Published Year Pages File Type
2033579 Asian Pacific Journal of Tropical Biomedicine 2012 7 Pages PDF
Abstract
Sorghum varieties have moderate quantities from total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity which decreased after soaking.
Keywords
Related Topics
Life Sciences Biochemistry, Genetics and Molecular Biology Biochemistry, Genetics and Molecular Biology (General)
Preview
Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties
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