Publications

2 Papers

Keywords

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
Keywords:
Pubmed ID: 33010645
DOI: 10.1016/j.foodchem.2020.128123

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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
Keywords:
Pubmed ID: 34655341
DOI: 10.1007/s00425-021-03744-8

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