The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/article/10.1007/s11130-018-0659-0/fulltext.html
Reference21 articles.
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2. Neethirajan S, Hirose T, Wakayama J, Tsukamoto K, Kanahara H, Sugiyama S (2011) Karyotype analysis of buckwheat using atomic force microscopy. Microsc Microanal 17(04):572–577. https://doi.org/10.1017/S1431927611000481
3. Qin P, Wu L, Yao Y, Ren G (2013) Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Food Res Int 50(2):562–567. https://doi.org/10.1016/j.foodres.2011.03.028
4. Kreft M (2016) Buckwheat phenolic metabolites in health and disease. Nutr Res Rev 29(01):30–39. https://doi.org/10.1017/S0954422415000190
5. Stojilkovski K, Glavač NK, Kreft S, Kreft I (2013) Fagopyrin and flavonoid contents in common, tartary, and cymosum buckwheat. J Food Compos Anal 32(2):126–130. https://doi.org/10.1016/j.jfca.2013.07.005
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