Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

•After 180days there was effect of the storage time on the all compounds.•There was no effect of storage temperature on the most compounds contents and color.•After 180days the retentions of the total anthocyanin and phenols were almost 90%.•The retentions of tannins and all 3-deoxyanthocyanidins we...

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