Effect of co‐treatment of microwave and exogenous l ‐phenylalanine on the enrichment of flavonoids in Tartary buckwheat sprouts
Author:
Affiliation:
1. Food Science and Engineering, College of Biological and Food Engineering Anhui Polytechnic University Wuhu China
2. Xichang Institute of Agricultural Science Xichang China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12263
Reference33 articles.
1. Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles
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3. Hypolipidemic activity of common (Fagopyrum esculentumMoench) and tartary (Fagopyrum tataricumGaertn.) buckwheat
4. Effects of germination conditions on ascorbic acid level and yield of soybean sprouts
5. Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination
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