Publications

2 Papers

Keywords

Sorghum variety (2)
Glycerophospholipids (1)
microbial community (1)
Strong-flavor Baijiu (1)
Zaopei (1)
Nutritive value (1)
Stay-green (1)
Stover yield (1)

Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei.

Zhu H, Li Q, El-Sappah AH, Sun Y, Liu Y, Pan S, Zhu K, Sun X, Xiong T, Luo H, Wu T, Li L, Ma Y, Wang N

Published: 15 May 2025 in Food chemistry

Keywords:

Glycerophospholipids

microbial community

Sorghum variety

Strong-flavor Baijiu

Zaopei

Pubmed ID: 39921974

DOI: 10.1016/j.foodchem.2025.143079

Stover yield, morphological fractions and nutrient composition of five stay-green sorghum (Sorghum biochar L.) varieties at the physiological maturity stage.

Tulu A, Diribsa M, Gadisa B, Temesgen W

Published: 15 January 2025 in Heliyon

Keywords:

Nutritive value

Sorghum variety

Stay-green

Stover yield

Pubmed ID: 39866471

DOI: 10.1016/j.heliyon.2025.e41753