Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea
Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white colour sorghum (Liberty) grain tea. Significant (P = 0.05) inc...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Academic Press
2019
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| Online Access: | http://hdl.handle.net/20.500.11937/72332 |