Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage
Sign Up to like & getrecommendations! Published in 2023 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.61.01.23.7537
Abstract: SUMMARY Research background The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the… read more here.
Keywords: reaction products; maillard reaction; aged sorghum; sorghum vinegar ... See more keywords
Exogenous Spermidine Promotes Germination of Aged Sorghum Seeds by Mediating Sugar Metabolism
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DOI: 10.3390/plants11212853
Abstract: Starch, a substance stored in seeds, is the main source of energy for germination in sorghum seeds. However, as the seeds age, the catabolism of seed starch is affected, thereby seriously damaging germination ability. In… read more here.
Keywords: aged sorghum; sorghum seeds; exogenous spermidine; seed ... See more keywords