Large variation of phenolic compounds and antioxidant activity in sorghum germoplasm.

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dc.contributorVALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
dc.creatorVIZZOTTO, M.
dc.creatorQUEIROZ, V.
dc.creatorBIALVES, T. S.
dc.creatorARAUJO, V. F.
dc.date2012-08-15T11:11:11Z
dc.date2012-08-15T11:11:11Z
dc.date2012-08-15
dc.date2012
dc.date2012-10-24T11:11:11Z
dc.date.accessioned2026-07-07T05:12:58Z
dc.format1 CD-ROM.
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931314
dc.identifier.urihttp://hdl.handle.net/123456789/483924
dc.languageeng
dc.rightsopenAccess
dc.subjectSorgo
dc.subjectAntioxidante
dc.subjectSorghum Bicolor
dc.titleLarge variation of phenolic compounds and antioxidant activity in sorghum germoplasm.
dc.typeResumo em anais e proceedings

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