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Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:159-177
Sorghum requires fewer inputs for sustainable cultivation in harsh climates and has the potential to be utilized in modern food product innovations. Moreover, consumption of sorghum may elicit favorable health effects similar to other commonly consum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2790ee030813fab24730a7e2309abfd5
https://doi.org/10.1080/10408398.2021.1944976
https://doi.org/10.1080/10408398.2021.1944976
