Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins
Julia F. Brantsen, Dorothy A. Herrman, Shreeya Ravisankar, Joseph M. Awika
Topics & Concepts
TanninSorghumProanthocyanidinAnthocyanidinsChemistryFood sciencePigmentExtraction (chemistry)Condensed tanninSweet sorghumColorimetryAnthocyaninPolyphenolBotanyChromatographyBiochemistryAgronomyOrganic chemistryBiologyAntioxidantPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisTea Polyphenols and Effects