Peter Bechtel to Sorghum
This is a "connection" page, showing publications Peter Bechtel has written about Sorghum.
Connection Strength
0.770
-
Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners. J Sci Food Agric. 2021 Jan 30; 101(2):613-623.
Score: 0.770
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.