Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-010-0100-4.pdf
Reference30 articles.
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3. Couch JF, Naghski J, Krewson CF. Buckwheat as a source of rutin. Science 103: 197–198 (1946)
4. Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int. 40: 356–364 (2007)
5. Morishita T, Yamaguchi H, Degi K, Tetsuka T. Agronomic characters and chemical component of grains of tartary buckwheat. Jpn. J. Crop Sci. 75: 335–344 (2006)
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