Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum ( Sorghum bicolor (L.) Moench) brewing process-Reference-Cited by-同舟云学术

Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum ( Sorghum bicolor (L.) Moench) brewing process

Published:2019-01-28 Issue:5 Volume:54 Page:1901-1908
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Garzón Antonela G.¹,Torres Roberto L.²,Drago Silvina R.¹^ORCID

Affiliation:

1. Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1° de Mayo 3250 3000 Santa Fe Argentina

2. Facultad de Ingeniería Química Instituto de Tecnología de Alimentos Universidad Nacional del Litoral 1° de Mayo 3250 3000 Santa Fe Argentina

Funder

Universidad Nacional del Litoral

Agencia Nacional De Promoción Científica Y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14102

Reference36 articles.

1. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

2. New Insights into γ-Aminobutyric Acid Catabolism: Evidence for γ-Hydroxybutyric Acid and Polyhydroxybutyrate Synthesis in Saccharomyces cerevisiae

3. Beer

4. Variation of sorghum phenolic compounds during the preparation of opaque beer

5. CATAST(2017).Aprende a catar.http://www.catast.com/Accesed 19 September 2017

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