Phenolic compounds and related enzymes as
determinants of sorghum for food use
Mamoudou H. Dicko1,2,3*, Harry Gruppen2, Alfred S. Traoré1, Alphons G. J. Voragen2 and Willem J. H. van Berkel3
1Laboratoire de Biochimie, UFR-SVT, CRSBAN, Université de Ouagadougou, 03 BP. 7021, Ouagadougou 03, Burkina Faso,
2Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box
8129, 6700 EV Wageningen, The Netherlands
3Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8128, 6700 ET Wageningen, The Netherlands
Email: [email protected]
