Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 814-820

  Kim, Sun Ju ^a   Zaidul, I S M ^a   Suzuki, Tatsuro ^a   Mukasa, Yuji ^a   Hashimoto, Naoto ^a   Takigawa, Sigenobu ^a   Noda, Takahiro ^a   Matsuura Endo, Chie ^a   Yamauchi, Hiroaki ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Buckwheat sprouts; DPPH assay; Functional food; Phenolic compounds and flavonoids

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CHLOROGENIC ACID; ISOORIENTIN; ISOVITEXIN; ORIENTIN; PHENOL; QUERCETIN; RUTOSIDE; VITEXIN;

ARTICLE; BUCKWHEAT; CONTROLLED STUDY; FAGOPYRUM TATARICUM; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT GROWTH; PLANT SEED; SPROUT;

FAGOPYRUM; FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 43449102778     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.050     Document Type: Article

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