Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions-Reference-Cited by-同舟云学术

Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions

Published:2021-10 Issue: Volume:150 Page:111893
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Martín-García Beatriz^ORCID,Verardo Vito^ORCID,Diaz de Cerio Elixabet^ORCID,Razola-Díaz Maria del Carmen^ORCID,Messia Maria Cristina^ORCID,Marconi Emanuele,Gómez-Caravaca Ana María

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft & Technologie,1995

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