Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Title
Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea
Authors
Keywords
-
Journal
CEREAL CHEMISTRY
Volume 97, Issue 3, Pages 612-625
Publisher
Wiley
Online
2020-03-10
DOI
10.1002/cche.10277

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