Showing Publication (KOBUE-LEKALAKE 2007)
Kobue-Lekalake R.I., Taylor J.R.N., De Kock H.L. (2007) Effects of phenolics in sorghum grain its bitterness, astringency and other sensory properties. Journal of the Science of Food and Agriculture 87:1940-1948
Abbreviation: KOBUE-LEKALAKE 2007
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1592.50 mg/100 g FW | Sorghum, red, whole grain | no | 1 |
| 1556.10 mg/100 g FW | Sorghum, red, whole grain | no | 1 |
| 964.60 mg/100 g FW | Sorghum, red, whole grain | no | 1 |
| 6520.00 mg/100 g FW | Sorghum, red, bran | no | 1 |
| 4520.00 mg/100 g FW | Sorghum, red, bran | no | 1 |
| 4410.00 mg/100 g FW | Sorghum, red, bran | no | 1 |