Impact of food processing on total polyphenol content and in vitro antioxidant activity in different sorghum varieties

被引：0
|
作者：
Boesch, C. [1 ]
Watson, N. [2 ]
Orfila, C. [1 ]
机构：
[1] Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England
[2] Univ Nottingham, Dept Chem & Environm Engn, Nottingham NG2 2RD, England
来源：
PROCEEDINGS OF THE NUTRITION SOCIETY | 2015年 / 74卷 / OCE5期
关键词：
D O I：
10.1017/S0029665115003705
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：E323 / E323
页数：1
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