Influence of acid treatment on flavonoid content and biological activity in tartary buckwheat grains and its application for noodles
Jinwoo Yang, Junsoo Lee, Jeehye Sung
Topics & Concepts
RutinFlavonoidChemistryQuercetinFood scienceAntioxidantFerulic acidIntracellularBiochemistryFunctional foodSeed and Plant BiochemistryMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities