Changes in the concentrations of the polyphenolic constituents of sorghum during malting and mashing

Nwanguma, B.C.; Eze, M.O.

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.

显示更多 [+]