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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Characterization of oleosin genes from forage sorghum in Arabidopsis and yeast reveals their role in storage lipid stability.
Ojha R, Kaur S, Sinha K, Chawla K, Kaur S, Jadhav H, Kaur M, Bhunia RK
Published: 17 October 2021
in Planta
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