Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

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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...

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Bibliographic Details
Main Authors:	Xiong, Y., Zhang, P., Luo, J., Johnson, Stuart, Fang, Z.
Format:	Journal Article
Published:	Academic Press 2019
Online Access:	http://hdl.handle.net/20.500.11937/72332

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