Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins-Reference-Cited by-同舟云学术

Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins

Published:2017-10-12 Issue:10 Volume:22 Page:1713
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Khoddami Ali,Mohammadrezaei Mohammad,Roberts Thomas

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/22/10/1713/pdf

Reference84 articles.

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2. Edible Medicinal and Non-Medicinal Plants;Lim,2013

3. Principal phenolic phytochemicals in french syrah and grenache rhone wines and their antioxidant activity in inhibiting oxidation of human low density lipoproteins;Frankel;J. Int. Sci. Vigne du Vin,1995

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