Flavonoid composition of lemon-yellow sorghum genotypes

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 173-179

  Dykes, Linda ^a   Peterson, Gary C ^b   Rooney, William L ^a   Rooney, Lloyd W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

3 Deoxyanthocyanidins; Flavanones; Flavones; Flavonoids; Sorghum

Indexed keywords

DEOXYANTHOCYANIDINS; FLAVANONES; FLAVONES; HPLC- PDA; SORGHUM; TEXAS , USA;

COLOR; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOIL MECHANICS; WEATHERING;

FLAVONOIDS;

3 DEOXYANTHOCYANIDIN; 5 METHOXYLUTEOLINIDIN; 7 METHOXYAPIGENINIDIN; APIGENIN; APIGENINIDIN; ERIODICTYOL; ERIODICTYOL GLUCOSIDE; FLAVANONE; FLAVONE; FLAVONOID; GLUCOSIDE; LUTEOLIN; LUTEOLINIDIN; NARINGENIN; NARINGENIN GLUCOSIDE; UNCLASSIFIED DRUG;

ARTICLE; COLOR; ENZYME ANALYSIS; GEOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PERICARP; SORGHUM; UNITED STATES; VARIETAS; WEATHERING;

CITRUS LIMON;

EID: 79954416441     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.020     Document Type: Article

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