Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts
Wenping Peng, Nan Wang, Shunmin Wang, Junzhen Wang, Zixiu Bian
Topics & Concepts
Fagopyrum tataricumChemistryAntioxidantPolyphenolFood scienceFagopyrumAntioxidant capacityPhenylalanineEnzymeGerminationBotanyBiochemistryRutinBiologyAmino acidSeed and Plant BiochemistryPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology