Changes in the concentrations of the polyphenolic constituents of sorghum during malting and mashing
1996
Nwanguma, B.C. | Eze, M.O.
Sorghum varieties differed widely in their content of polyphenolic compounds. The concentrations of all phenolic compounds increased several-fold during malting and the degree of increase differed with variety. The concentration of polyphenols extracted in wort was dependent, to a great extent, on the temperature of mashing.
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