Evaluation of quality characteristics of Korean and Chinesebuckwheats
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.2.225
Reference26 articles.
1. Durkee AB 1977 Polyphenols of the bran-aleurone fraction of buckwheat weed (Fagopyrum sagitatum Gilib). J Agric Food Chem 25 286 287 10.1021/jf60210a045
2. Park BJ Kwon SM Park JI Chang KJ Park CH 2005 Phenolic compounds in common and tartary buckwheat. Korean J Crop Sci 50 175 180
3. Tsurunaga Y Takahashi T Katsube T Kudo A Kuramitsu O Ishiwata M Matsumoto S 2013 Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts. Food Chem 141 552 556 23768393 10.1016/j.foodchem.2013.03.032
4. Lee CC Shen SR Lai YJ Wu SC 2013 Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury. Food Funct 4 794 802 23584161 10.1039/c3fo30389f
5. Rhee SK 2008 Bioactive function and application techniques of process in buckwheat. Food J 134 76 79
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Changes in Bioactive Compounds and Antioxidative Activities of Dehulled Buckwheat Groat Processed by Germination and Roasting;Journal of the Korean Society of Food Science and Nutrition;2023-07-31
2. Changes in chemical composition and physiological activity of Jeju-Tatary buckwheat tea according to leaching temperature;Journal of Applied Biological Chemistry;2022-12-31
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