Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts-Reference-Cited by-同舟云学术

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Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

Published:2008-10 Issue:4 Volume:110 Page:814-820
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kim Sun-Ju,Zaidul I.S.M.,Suzuki Tatsuro,Mukasa Yuji,Hashimoto Naoto,Takigawa Sigenobu,Noda Takahiro,Matsuura-Endo Chie,Yamauchi Hiroaki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Enzymic glycosylation of quercetin to rutin;Barber;Biochemistry,1962

2. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources;Cook;Journal of Nutritional Biochemistry,1996

3. Tartary buckwheat (Fagopyrum tartaricum Gaertn.) as a source of dietary rutin and quercitrin;Fabjan;Journal of Agricultural and Food Chemistry,2003

4. Influence of extraction parameters on the phytochemical characteristics of extracts from buckwheat (Fagopyrum esculentum) herb;Hinneburg;Journal of Agricultural and Food Chemistry,2005

5. Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Möench) and tartary (F. tataricum Gaertn.) buckwheats;Kim;Food Science and Technology Research,2006

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