食品科学与人类健康(英文)2019，Vol.8Issue(2)：P.142-148,7.DOI:10.1016/j.fshw.2019.03.012
Enzymes inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Emmanuel Anyachukwu Irondi 1Bosede Mofoluwake Adegoke 2Emy Sofie Effion 1Selimat Oluwakemi Oyewo 1Emmanuel Oladeji Alamu 3Aline Augusti Boligon4
作者信息
- 1. Department of Biochemistry,Kwara State University,Malete,P.M.B.1530,Ilorin,Nigeria
- 2. Department of Biochemistry,Kwara State University,Malete,P.M.B.1530,Ilorin,Nigeria Department of Applied Sciences,Osun State Polytechnic,Iree,Osun State,Nigeria
- 3. International Institute of Tropical Agriculture(IITA),Grosvenor House,Croydon,CR09 XP,United Kingdom
- 4. Phytochemical Research Laboratory,Department of Industrial Pharmacy,Federal University of Santa Maria,Santa Maria,CEP 97105-900,Brazil
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摘要
关键词
Antioxidant activity/Enzymes inhibition/Metabolic diseases/Phenolic compounds/Sorghum grains分类
轻工纺织引用本文复制引用
Emmanuel Anyachukwu Irondi,Bosede Mofoluwake Adegoke,Emy Sofie Effion,Selimat Oluwakemi Oyewo,Emmanuel Oladeji Alamu,Aline Augusti Boligon..Enzymes inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro[J].食品科学与人类健康(英文),2019,8(2):P.142-148,7.
