The effects of different processing methods on the total phenolics content (TPC),flavonoids, and antioxidant activities of tartary buckwheat

SUN Dan,HUANG Shi-qi,CAI Sheng-bao

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (1) : 141.

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Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (1) : 141.

The effects of different processing methods on the total phenolics content (TPC),flavonoids, and antioxidant activities of tartary buckwheat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(1): 141

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