Effects of genotype and growth temperature on the contents of tannin, phytate and in vitro iron availability of sorghum grains

PLoS ONE

Volumn 11, Issue 2, 2016, Pages

  Wu, Gangcheng ^a   Johnson, Stuart K ^a   Bornman, Janet F ^a   Bennett, Sarita J ^a   Singh, Vijaya ^b   Simic, Azra ^c   Fang, Zhongxiang ^a,d  

^a CURTIN UNIVERSITY   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c NATIONAL MEASUREMENT INSTITUTE   (Australia)

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; IRON; MINERAL; PHOSPHORUS; PHYTATE; TANNIN; ZINC; PHYTIC ACID; TANNIN DERIVATIVE;

ARTICLE; CONTROLLED STUDY; COOKED FOOD; ENVIRONMENTAL TEMPERATURE; GENOTYPE; GRAIN FLOUR; HIGH TEMPERATURE; IN VITRO STUDY; NONHUMAN; NUTRITIONAL VALUE; PLANT GROWTH; SORGHUM; ANIMAL; AUSTRALIA; BIOAVAILABILITY; BOVINE; FOOD GRAIN; GENETICS; GREENHOUSE EFFECT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; PLANT BREEDING; TEMPERATURE;

ANIMALS; AUSTRALIA; BIOLOGICAL AVAILABILITY; CATTLE; EDIBLE GRAIN; GENOTYPE; GLOBAL WARMING; HUMANS; IN VITRO TECHNIQUES; IRON; NUTRITIVE VALUE; PHYTIC ACID; PLANT BREEDING; SORGHUM; TANNINS; TEMPERATURE;

EID: 84959221273     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0148712     Document Type: Article

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