Growth temperature and genotype both play important roles in sorghum grain phenolic composition
出版年份 2016 全文链接
标题
Growth temperature and genotype both play important roles in sorghum grain phenolic composition
作者
关键词
-
出版物
Scientific Reports
Volume 6, Issue 1, Pages -
出版商
Springer Nature
发表日期
2016-02-24
DOI
10.1038/srep21835
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity
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- Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
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- Genetic variability in high temperature effects on seed-set in sorghum
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- Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn
- (2011) Anoma Chandrasekara et al. Journal of Functional Foods
- Plant Metabolism and the Environment: Implications for Managing Phenolics
- (2010) Seth D. Cohen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)
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- Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
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