LC–MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting-Reference-Cited by-同舟云学术

LC–MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting

Published:2016-11 Issue: Volume:210 Page:9-17
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Terpinc Petra,Cigić Blaž,Polak Tomaž,Hribar Janez,Požrl Tomaž^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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