Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
Author:
Affiliation:
1. Cereal Quality Lab, Department of Soil & Crop Sciences, Texas A&M University, College Station, Texas 77843-2474, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3034539
Reference33 articles.
1. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties
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4. High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
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