Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

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Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations of wholegrain white sorghum flour (WSF) or red sorghum flour (RSF) were inc...

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Bibliographic Details
Main Authors:	Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, L., Qian, H., Qi, X., Li, Y., Johnson, Stuart
Format:	Journal Article
Published:	Elsevier 2018
Online Access:	http://hdl.handle.net/20.500.11937/66180

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