Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
作者： Pamella Cristine Anunciação , Leandro de Morais Cardoso , Jaqueline Vieira Piovesana Gomes , Ceres Mattos Della Lucia , Carlos Wanderlei Piler Carvalho
DOI: 10.1016/J.FOODCHEM.2016.11.065
关键词: Breakfast cereal 、 Whole grains 、 Food science 、 Diode array 、 Bioactive compound 、 Sorghum 、 Flavones 、 Antioxidant 、 Chemistry 、 Botany 、 Vitamin E
摘要: … Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic … wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should …
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