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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.
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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.
 e 
P. Sipos

P. Sipos

Hungary
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Sipos, P.
  
10 ott 2017
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Pubblicato online: 10 ott 2017
Pagine: 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.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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