Phenolic Acids Identified in Sorghum Distillery Residue Demonstrated Antioxidative and Anti-Cold-Stress Properties in Cultured Tilapia, Oreochromis mossambicus-Reference-Cited by-同舟云学术

Phenolic Acids Identified in Sorghum Distillery Residue Demonstrated Antioxidative and Anti-Cold-Stress Properties in Cultured Tilapia, Oreochromis mossambicus

Published:2014-05-12 Issue:20 Volume:62 Page:4618-4624
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Shin-Mei¹,Lin Jing-Jen²,Liao Chih-Yuan²,Cheng Hui-Ling²,Sun Pan Bonnie²

Affiliation:

1. Department of Food Science, National Quemoy University, Kinmen 892, Taiwan

2. Department of Food Science, National Taiwan Ocean University, Keelung 202, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500876k

Reference31 articles.

1. Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes

2. Flavonoid composition of red sorghum genotypes

3. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

4. Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols

5. LDL Oxidation, Antioxidant Capacity and Growth of Cultured Grey Mullet (Mugil cephalus) Fed Dietary Sorghum Distillery Residue Pretreated with Polyethylene Glycol

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