Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes
Palety Kiran Kumari, A. V. Umakanth, T. Bala Narsaiah, Uma Addepally
Topics & Concepts
ChemistryBranFood scienceDPPHPolyphenolABTSFlavonesAnthocyaninAntioxidantChromatographyBiochemistryOrganic chemistryRaw materialPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesFermentation and Sensory Analysis