Plant foods for human nutrition (Dordrecht, Netherlands)Zea maysSorghumPhenolsAntioxidantsFatty Acids
Differences and Similarities Between the Carbohydrates, Lipids, and Phenolic Compounds in Sorghum and Maize Grains Used for Popping, Implications for Human Nutrition and Health.
Ángel H Cabrera-Ramírez, Mar Villamiel, Antonia Montilla, Paula López-Revenga, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez
Published: 202510.1007/s11130-025-01428-2
Abstract
Maize and sorghum represent economic, social, and nutritional significance worldwide. This work evaluated the physicochemical properties, carbohydrate, and lipids profile, as well as nutraceutical properties of sorghum and maize varieties used for ob…
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