HIGHLIGHTS
- who: Zhenhua Li and colleagues from the College of Agriculture, Guizhou University, Huaxi District, Guiyang, China have published the paper: The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains, in the Journal: Molecules 2022, 27, x FOR PEER REVIEW of /2022/
- what: Food processing has significant effects on bioactive compounds and biological activities of sorghum grains.
- future: More studies are needed to analyze the effect of soaking on nutrient composition the utilization of sorghum food digestibility and absorption.
SUMMARY
How the processing technologies the bioactive . . .
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