The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains

Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present review aims to anal...

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Detalles Bibliográficos
Autores principales: Li, Zhenhua, Zhao, Xiaoyan, Zhang, Xiaowei, Liu, Hongkai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145058/
https://www.ncbi.nlm.nih.gov/pubmed/35630723
http://dx.doi.org/10.3390/molecules27103246

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145058/
https://www.ncbi.nlm.nih.gov/pubmed/35630723
http://dx.doi.org/10.3390/molecules27103246

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