Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours
Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total flavonoid content (TFC) of sorghum and millet flours...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2017-10-01
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| Series: | Acta Universitatis Sapientiae: Alimentaria |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/ausal-2017-0007 |