Food science & technology (Lond., 2001) (2021). doi:10.1021/acsfoodscitech.1c00115 info:cnr-pdr/source/autori:Paola Pontieri, Giacomo Pepe, Pietro Campiglia, Fabrizio Merciai, Manuela Giovanna Basilicata, Dmitriy Smolensky, Matteo Calcagnile, Jacopo Troisi, Roberta Romano, Fabio Del Giudice, Mariarosaria Aletta, Marco Guida, Pietro Alifano, and Luigi Del Giudice/titolo:Comparison of Content in Phenolic Compounds and Antioxidant Capacity in Grains of White, Red, and Black Sorghum Varieties Grown in the Mediterranean Area/doi:10.1021%2Facsfoodscitech.1c00115/rivista:Food science & technology (Lond., 2001)/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume