Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars
- 1 June 1996
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 56 (2), 159-162
- https://doi.org/10.1016/0308-8146(95)00157-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effects of Foods Rich in Polyphenols on Nitrogen Excretion in RatsJournal of Nutrition, 1990
- Detoxification of High Tannin Sorghum GrainsPoultry Science, 1986
- Extraction of polyphenols and hydrolysis of birdproof sorghum starchJournal of the Science of Food and Agriculture, 1985
- Cyanide Content of Sorghum SproutsJournal of Food Science, 1984
- Polyphenol changes in sorghum grain during maltingJournal of Agricultural and Food Chemistry, 1983
- A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry, 1978