Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity
Abstract The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-08-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300369&lng=en&tlng=en |