Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains-Reference-Cited by-同舟云学术

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Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains

Published:2012-09 Issue:2 Volume:56 Page:470-475
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Taleon V.,Dykes L.,Rooney W.L.,Rooney L.W.

Funder

USDA-ARS

USAID INTSORMIL CRSP

United Sorghum Producers Checkoff

Texas A&M Sorghum Improvement Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

1. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

2. Decorticating sorghum to concentrate healthy phytochemicals;Awika;Journal of Agricultural and Food Chemistry,2005

3. Sorghum physiology;Blum,2004

4. Characterization of a deletion allele of a sorghum Myb gene yellow seed1 showing loss of 3-deoxyflavonoids;Boddu;Plant Science,2005

5. Inhibition of hyaluronidase activity by select sorghum brans;Bralley;Journal of Medicinal Food,2008

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