Effect of fermentation on protein fractions and tannin content of low- and high-tannin cultivars of sorghum
- 31 December 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (3) , 265-269
- https://doi.org/10.1016/0308-8146(94)90171-6
Abstract
No abstract availableKeywords
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