Changes in Tannin, Free Amino Acids, Reducing Sugars, and Starch During Seed Germination of Low and High Tannin Cultivars of Sorghum
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 638-639
- https://doi.org/10.1111/j.1365-2621.1981.tb04930.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALIJournal of Food Science, 1979
- Nutritional quality of proteins in grain sorghumPlant Foods for Human Nutrition, 1977
- Inhibition of Rumen Cellulase by an Extract from Sericea ForageJournal of Dairy Science, 1961
- A modified ninhydrin colorimetric analysis for amino acidsArchives of Biochemistry and Biophysics, 1957
- A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSEJournal of Biological Chemistry, 1944