Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing.

Xiong, Yun; Zhang, Pangzhen; Johnson, Stuart; Luo, Jiaqiang; Fang, Zhongxiang

Xiong, Yun; Zhang, Pangzhen; Johnson, Stuart; Luo, Jiaqiang; Fang, Zhongxiang.

Afiliação

Xiong Y; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia.
Zhang P; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia.
Johnson S; School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia.
Luo J; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia.
Fang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia.

J Sci Food Agric ; 100(3): 978-985, 2020 Feb.

Article em En | MEDLINE | ID: mdl-31617213

Assuntos

Antioxidantes/química; Bebidas/análise; Fenóis/química; Extratos Vegetais/química; Sorghum/química; Compostos Orgânicos Voláteis/química; Manipulação de Alimentos; Sorghum/classificação

Palavras-chave

grain tea processing; phenolic compounds; sorghum grain tea; volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Bebidas / Extratos Vegetais / Sorghum / Compostos Orgânicos Voláteis / Antioxidantes Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Austrália

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