Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4384-4387

  Dietrych Szostak, Dorota ^a   Oleszek, Wieslaw ^a  

^a STATE RESEARCH INSTITUTE   (Poland)

Author keywords

Buckwheat; Fagopyrum esculentum; Flavonoids; Processing; Temperature treatment

Indexed keywords

BIOFLAVONOID; FLAVONOID;

ANGIOSPERM; ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD PROCESSING; GRAIN; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; PLANT;

FAGOPYRUM ESCULENTUM; MAGNOLIOPHYTA;

EID: 0033212836     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990121m     Document Type: Article

References (15)

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