Impact of food processing on total polyphenol content and in vitro antioxidant activity in different sorghum varieties

Bösch, C, Watson, N and Orfila, C (2015) Impact of food processing on total polyphenol content and in vitro antioxidant activity in different sorghum varieties. In: Proceedings of the Nutrition Society 2015. Summer Meeting, The future of animal products in the human diet: health and environmental concerns, 06-09 Jul 2015, University of Nottingham. Cambridge University Press , E323-E323.

Metadata

Authors/Creators:
  • Bösch, C
  • Watson, N
  • Orfila, C
Copyright, Publisher and Additional Information: © The Authors 2015. Reproduced in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 2015
  • Published (online): 23 September 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Jun 2017 11:07
Last Modified: 09 Jun 2017 11:07
Status: Published
Publisher: Cambridge University Press
Identification Number: https://doi.org/10.1017/S0029665115003705
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