Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第12期|共12页
• 作者

  Liu Yongxiang; Cai Chunzhi; Yao Yiliang; Xu Baojun;

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• 作者单位

  Food Science and Technology ProgramBeijing Normal University‐Hong Kong Baptist University United International CollegeZhuhai China;

  Food Science and Technology ProgramBeijing Normal University‐Hong Kong Baptist University United International CollegeZhuhai China;

  Food Science and Technology ProgramBeijing Normal University‐Hong Kong Baptist University United International CollegeZhuhai China;

  Food Science and Technology ProgramBeijing Normal University‐Hong Kong Baptist University United International CollegeZhuhai China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  thermal processing; HPLC; phenolic compounds; antioxidant capacities; common buckwheat; tartary buckwheat;

  机译：热处理;HPLC;酚类化合物;抗氧化能力;常见的荞麦;鞑靼荞麦;