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Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.
Brantsen, Julia F; Herrman, Dorothy A; Ravisankar, Shreeya; Awika, Joseph M.
Afiliación
  • Brantsen JF; Texas A&M University, Department of Food Science & Technology, 2474 TAMU, College Station, TX 77843, USA. Electronic address: Julia.brantsen@genmills.com.
  • Herrman DA; Texas A&M University, Department of Food Science & Technology, 2474 TAMU, College Station, TX 77843, USA. Electronic address: Dorothy.herrman@simplot.com.
  • Ravisankar S; Texas A&M University, Department of Food Science & Technology, 2474 TAMU, College Station, TX 77843, USA. Electronic address: Shreeya.ravisankar@pepsico.com.
  • Awika JM; Texas A&M University, Department of Food Science & Technology, 2474 TAMU, College Station, TX 77843, USA. Electronic address: awika@tamu.edu.
Food Res Int ; 148: 110612, 2021 10.
Article en En | MEDLINE | ID: mdl-34507756
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Taninos / Sorghum Idioma: En Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Taninos / Sorghum Idioma: En Año: 2021 Tipo del documento: Article