Comprehensive Evaluation of Nutritional Components and Thermal Processing Characteristics of 26 Sorghum Varieties

doi:10.11882/j.issn.0254-5071.2026.05.035

ZHOU Yang, HU Weiwei, WU Weicheng, LU Yanhui, XU Guangzhi, ZHANG Youzuo, WANG Yan

China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 266-272.

PDF(1822 KB)

China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 266-272. DOI: 10.11882/j.issn.0254-5071.2026.05.035

Comprehensive Evaluation of Nutritional Components and Thermal Processing Characteristics of 26 Sorghum Varieties

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(5): 266-272 https://doi.org/10.11882/j.issn.0254-5071.2026.05.035

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1822 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2025-08-14	2026-05-25
Issue Date
2026-06-18

Please choose a citation manager

Content to export