Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities.
Li M, Xu T, Zheng W, Gao B, Zhu H, Xu R, Deng H, Wang B, Wu Y, Sun X, Zhang Y, Yu LL
Published: 4 October 2020
in Food chemistry
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