Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum Varieties-Reference-Cited by-同舟云学术

Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum Varieties

Published:2005-03-08 Issue:7 Volume:53 Page:2581-2588
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dicko Mamoudou H.¹,Gruppen Harry¹,Traore Alfred S.¹,van Berkel Willem J. H.¹,Voragen Alphons G. J.¹

Affiliation:

1. Laboratoire de Biochimie, CRSBAN, UFR-SVT, Université de Ouagadougou, 03 BP. 7021, Ouagadougou 03, Burkina Faso, Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands, and Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Post Office Box 8128, 6700 ET Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0501847

Reference40 articles.

1. Sorghum phytochemicals and their potential impact on human health

2. Haslam, E. Practical polyphenolics: From structure to molecular recognition and physiological action; Haslam, E., Ed.; Cambridge University Press: Cambridge, U.K., 1998; pp 178−225.

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