Effects of processing methods on phenolic compositions, anti-oxidant activities and α-glucosidase inhibitory ability of two buckwheat varieties
Shengjie Chen, Lingfeng Wu, Huilan Zhu, Linling Yao, Lu Wang
Topics & Concepts
RutinGallic acidSteamingChemistryFood scienceQuercetinFerulic acidRoastingFermentationFlavonoidAntioxidantBiochemistryPhysical chemistrySeed and Plant BiochemistryPhytochemicals and Antioxidant ActivitiesMedicinal Plants and Neuroprotection