Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1216-1219

  Inglett, George E ^a   Rose, Devin J ^a   Chen, Diejun ^a   Stevenson, David G ^a   Biswas, Atanu ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Browning; Ethanol; Health; Heat; Nutraceutical; Rutin

Indexed keywords

ALCOHOL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; EXTRACTION; HEATING; MICROWAVE IRRADIATION; SOLVENT EFFECT; TEMPERATURE SENSITIVITY;

FAGOPYRUM ESCULENTUM;

EID: 70449533756     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.041     Document Type: Article

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