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Faculty of Science and Tech...
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XU Baojun
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Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing
Journal article
Journal of the Science of Food and Agriculture,2019, volume: 99, issue: 12, pages: 5565-5576
Authors:
Liu, Yongxiang
;
Cai, Chunzhi
;
Yao, Yiliang
;
Xu, Baojun
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Submit date：2021/04/23
antioxidant capacities
common buckwheat
HPLC
phenolic compounds
tartary buckwheat
thermal processing
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