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Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

Sz. Jevcsák

Sz. Jevcsák

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
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Jevcsák, Sz.
, 
E. Murányi

E. Murányi

University of Debrecen, Institutes for Agricultural Research and Educational Farm Research Institute of Karcag
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Murányi, E.
, 
L. Stündl

L. Stündl

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
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Stündl, L.
, 
J. Jóvér

J. Jóvér

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Water and Environmental ManagementDebrecen, Hungary
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Jóvér, J.
 and 
P. Sipos

P. Sipos

Hungary
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Sipos, P.
  
Oct 10, 2017
Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours's Cover Image
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Published Online: Oct 10, 2017
Page range: 107 - 115
DOI: https://doi.org/10.1515/ausal-2017-0007
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© 2017 Sz. Jevcsák et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
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Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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