Structure-reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds

Food Science and Nutrition

Volumn 4, Issue 6, 2016, Pages 811-817

  Uchimiya, Minori ^a   Ni, Xinzhi ^b   Wang, Ming Li ^c  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Cereal; colorimetric method; proanthocyanidin; sweet sorghum; transition metal

Indexed keywords

EID: 84993965218     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.350     Document Type: Article

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