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Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea
Qin, Peiyou, Wu, Li, Yao, Yang, Ren, GuixingVolume:
50
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2011.03.028
Date:
March, 2013
File:
PDF, 485 KB
english, 2013