Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]

Food Science and Biotechnology

Volumn 23, Issue 6, 2014, Pages 1741-1746

  Woo, Koan Sik ^a   Ko, Jee Yeon ^a   Jeong, Heon Sang ^b  

^a National Institute of Animal Science   (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

antioxidant activity; bran; milling time; polyphenol; sorghum (Sorghum bicolor L. Moench)

Indexed keywords

FREE RADICALS; METHANOL; MILLING (MACHINING); POLYPHENOLIC COMPOUNDS; SPECTROPHOTOMETRY;

ANTI-OXIDANT ACTIVITIES; BRAN; MILLING TIME; POLYPHENOLS; SORGHUM BICOLOR;

ANTIOXIDANTS;

SORGHUM BICOLOR;

EID: 84918499380     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0238-6     Document Type: Article

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