Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities
Ming Li, Tongcheng Xu, Wenhao Zheng, Boyan Gao, Hongyan Zhu, Ruofei Xu, Hanyu Deng, Bo Wang, Yanbei Wu, Xiangjun Sun, Yaqiong Zhang, Liangli Yu
Topics & Concepts
SorghumChemistryDPPHScavengingFlavonoidAntioxidantCaffeic acidFood sciencePhenolic acidComposition (language)PhenolsOrganic chemistryBiologyAgronomyPhilosophyLinguisticsPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesFood composition and properties