Proanthocyanidins in cereals and pseudocereals
Author:
Affiliation:
1. School of Chemical Sciences, University of Auckland, Auckland, New Zealand
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1418284
Reference55 articles.
1. Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution
2. Flavan-3-ols: Nature, occurrence and biological activity
3. Sorghum phytochemicals and their potential impact on human health
4. Characterization of two tartary buckwheat R2R3-MYB transcription factors and their regulation of proanthocyanidin biosynthesis
5. Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts
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