Effects of drying methods on color, polyphenol content and antioxidant activity of tartary buckwheat sprouts

WU Kun-ming,LING A-jing,HU Xin-zhong,LI Xiao-ping

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 115.

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PDF(813 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 115.

Effects of drying methods on color, polyphenol content and antioxidant activity of tartary buckwheat sprouts

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(11): 115

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