Effects of processing methods on phenolic compositions,...

  • Main
  • 2020 / 09
  • Effects of processing methods on phenolic compositions,...

Effects of processing methods on phenolic compositions, anti-oxidant activities and α-glucosidase inhibitory ability of two buckwheat varieties

Chen, Shengjie, Wu, Lingfeng, Zhu, Huilan, Yao, Linling, Wang, Lu
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Chemical Papers
DOI:
10.1007/s11696-020-01356-2
Date:
September, 2020
File:
PDF, 1.56 MB
2020
Conversion to is in progress
Conversion to is failed