Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing-Reference-Cited by-同舟云学术

Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

Published:2019-06-24 Issue:12 Volume:99 Page:5565-5576
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Liu Yongxiang¹,Cai Chunzhi¹,Yao Yiliang¹,Xu Baojun¹^ORCID

Affiliation:

1. Food Science and Technology ProgramBeijing Normal University‐Hong Kong Baptist University United International College Zhuhai China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9825

Reference46 articles.

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3. Cultivation of Buckwheat in China

4. Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

5. Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

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