Classification of 3- red sorghum bran and deoxyanthocyanins and its biological properties. Frontiers of Agriculture and Food Technology, [S. l.], v. 1, n. 1, p. 122–134, 2013. Disponível em: https://kevinpage.org/index.php/FAFT/article/view/1066. Acesso em: 28 oct. 2026.