Nutrient Composition and In Vitro Fermentation Characteristics of Sorghum Depending on Variety and Year of Cultivation in Northern Italy

Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 (n = 15 × 3 × 2) across three locations i...

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Detalles Bibliográficos
Autores principales: Osman, Ahmed, Abd El-Wahab, Amr, Ahmed, Marwa Fawzy Elmetwaly, Buschmann, Magdalena, Visscher, Christian, Hartung, Clara Berenike, Lingens, Jan Berend
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601989/
https://www.ncbi.nlm.nih.gov/pubmed/37431003
http://dx.doi.org/10.3390/foods11203255

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601989/
https://www.ncbi.nlm.nih.gov/pubmed/37431003
http://dx.doi.org/10.3390/foods11203255

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