Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6452-6455

  Fabjan, Nina ^a   Rode, Janko ^b   Kosǐr, Iztok Jože ^b   Wang, Zhuanhua ^c   Zhang, Zheng ^c   Kreft, Ivan ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b Hop Research and Brewing   (Slovenia)

^c SHANXI UNIVERSITY   (China)

Author keywords

Antioxidants; Flavonoids; Quercetin; Quercitrin; Rutin; Tartary buckwheat

Indexed keywords

ANTIOXIDANT; FLAVONOID; QUERCETIN; RUTOSIDE;

ARTICLE; BUCKWHEAT; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLOGY; PHYTOCHEMISTRY; SEASONAL VARIATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET; FAGOPYRUM; QUERCETIN; RUTIN; SEEDS;

FAGOPYRUM; FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 0347063903     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034543e     Document Type: Article

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