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Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

References [1] S. Alka, Y. Neelam, S. Shruti, Evaluation of in vitro antioxidant profile of selected cereals. International Journal of Pharma and Bio Sciences , 4. (2013) 659–667. [2] A. E. M. MR. Afify, H. S. E. Beltagi, S. M. A. E. Salam, A. A. Omran, Biochemical changes in phenols, flavonoids, tannins, vitamin E, β -carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine , (2012) 203–209. [3] E. K. Arendt, E. Zannini, Cereal grains for the food and beverage

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