Effect of processing on the phenolic contents, antioxidant...

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Journal of Cereal Science 2018 / 11

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

Xiong, Yun, Zhang, Pangzhen, Luo, Jiaqian, Johnson, Stuart, Fang, Zhongxiang
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Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2018.10.012
Date:
November, 2018
File:
PDF, 865 KB
english, 2018
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