Effects of processing on phytochemical profiles and biological activities for production of sorghum tea

Food Research International

Volumn 53, Issue 2, 2013, Pages 678-685

  Wu, Li ^a   Huang, Zhaohui ^a,b   Qin, Peiyou ^a   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b School of Science and Technology of Qiongzhou Uiversity   (China)

Author keywords

Bioactivities; Phytochemicals; Processing; Sorghum tea

Indexed keywords

INHIBITORY ACTIVITY; LINEAR CORRELATION; P-COUMARIC ACID; PHYTOCHEMICALS; RADICAL-SCAVENGING ACTIVITIES; SORGHUM TEA; TOTAL FLAVONOIDS; TOTAL PHENOLICS;

AMYLASES; CALCINATION; FLAVONOIDS; PROCESSING;

BIOACTIVITY;

EID: 84882901662     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.062     Document Type: Article

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