Changes in Bioactive Compounds and Antioxidative Activities of Dehulled Buckwheat Groat Processed by Germination and Roasting
Author:
Affiliation:
1. Department of Food Science and Biotechnology, Gachon University
2. KolmarBNH
3. Botanos
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-07-733.pdf
Reference36 articles.
1. AACC. Approved methods of the American Association of Cereal Chemists. 10th ed. American Association of Cereal Chemists. 2000.
2. Antioxidant Determinations by the Use of a Stable Free Radical
3. Composition and technological properties of the flour and bran from common and tartary buckwheat
4. Evaluation of quality characteristics of Korean and Chinesebuckwheats
5. Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review
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