Separation of five flavonoids from tartary buckwheat...

Food Chemistry 2015 / 11 Vol. 186

Separation of five flavonoids from tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) grains via off-line two dimensional high-speed counter-current chromatography

Jiang, Shujing, Liu, Qi, Xie, Yixi, Zeng, Hualiang, Zhang, Li, Jiang, Xinyu, Chen, Xiaoqing
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Volume:
186
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.08.120
Date:
November, 2015
File:
PDF, 889 KB
english, 2015
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