Effect of sucrose on the functional composition and antioxidant capacity of buckwheat ( Fagopyrum esculentum M.) sprouts

Author:

Jeong Hyejin,Sung Jeehye,Yang Jinwoo,Kim Younghwa,Jeong Heon Sang,Lee Junsoo

Funder

Ministry of Education, Science and Technology

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

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5. Tartary buckwheat (Fagopyrum tataricum Gaetn.) as a source of dietary rutin and quercitrin;Fabjan;Journal of Agriculture Food Chemistry,2003

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