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Polyphenols of sorghum grain, their changes during malting and their inhibitory nature

โœ Scribed by McGrath, Robert M.; Kaluza, Wanda Z.; Daiber, Klaus H.; Van der Riet, William B.; Glennie, C. William

Book ID
126972186
Publisher
American Chemical Society
Year
1982
Tongue
English
Weight
762 KB
Volume
30
Category
Article
ISSN
0021-8561

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Sorghum varieties differed widely in their content of polyphenolic compounds. The concentrations of all phenolic compounds increased several-fold during malting and the degree of increase differed with variety. The concentration of polyphenols extracted in wort was dependent, to a great extent, on t