Relationships between antioxidant compounds and antioxidant activities of tartary buckwheat during germination
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1290-1.pdf
Reference27 articles.
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5. Fernandez-Orozco R, Frias J, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C (2008) Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chem 111:622–630
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