Bioactive compounds in functional buckwheat food

Food Research International

Volumn 49, Issue 1, 2012, Pages 389-395

  Zhang, Zhan Lu ^a,b,c   Zhou, Mei Liang ^b,c   Tang, Yu ^d   Li, Fa Liang ^e   Tang, Yi Xiong ^b   Shao, Ji Rong ^b   Xue, Wen Tong ^a   Wu, Yan Min ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

^d Sichuan Higher Institute of Cuisine   (China)

^e Research Station of Alpine Crop   (China)

Author keywords

Antioxidant; Fagopyrum; Flavonoid; Metabolic engineering; Rutin

Indexed keywords

ANTIOXIDANT; ASPARTIC ACIDS; BIOACTIVE COMPOUNDS; CEREAL PROTEINS; CHOLESTEROL-LOWERING EFFECTS; CHRONIC DISEASE; DIETARY FIBERS; FAGOPYRUM; FLAVONOID; FUNCTIONAL FOODS; HARSH ENVIRONMENT; HIGH QUALITY; IN-VIVO; MYO-INOSITOL; PHYSICAL AND CHEMICAL PROPERTIES; POLYGONACEAE; RUTIN;

ALCOHOLS; CHEMICAL PROPERTIES; METABOLIC ENGINEERING; PROTEINS;

AMINO ACIDS;

FAGOPYRUM; POLYGONACEAE;

EID: 84866272871     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.035     Document Type: Review

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