Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking
Nan Wang, Yulu Dong, Shunmin Wang, Junzhen Wang, Ningning Wu, Ningning Wu
Topics & Concepts
Fagopyrum tataricumFagopyrumPolygonaceaeFlavorFood scienceAntioxidantCooking methodsChemistryTraditional medicineBotanyBiologyRutinMedicineOrganic chemistrySeed and Plant BiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and properties