Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique
To explore the effects of cooking treatment on the nutrient composition, polyphenol content, antioxidant capacity and flavor compound of sorghum, ultrasonic-assisted extraction of polyphenols was performed and their antioxidant capacity was evaluated, and non-targeted metabolomics and plant-wide pol...
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Main Authors: | Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030419 |
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