Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum-Reference-Cited by-同舟云学术

Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum

Published:2000-05 Issue:3 Volume:31 Page:295-302
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Beta T.,Rooney L.W.,Marovatsanga L.T.,Taylor J.R.N.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Tannins and phenols of sorghum;Hahn;Cereal Foods World,1984

2. Sorghum tannins: a review;Nyachoti;World's Poultry Science Journal,1997

3. Enzyme inhibition by polyphenols of sorghum grain and malt;Daiber;Journal of the Science of Food and Agriculture,1975

4. Effect of genotype on tannins and phenols of sorghum;Hahn;Cereal Chemistry,1986

5. Characterization of coloured grain sorghum lines and identification of high tannin lines with good dehulling characteristics;Reichert;Cereal Chemistry,1988

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