Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea

Food Research International

Volumn 50, Issue 2, 2013, Pages 562-567

  Qin, Peiyou ^a   Wu, Li ^a   Yao, Yang ^a   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Glucosidase inhibitory activity; Antioxidant; Flavonoid; Processing; Tartary buckwheat tea; Total phenolic compounds

Indexed keywords

CRUDE FAT; FLAVONOID; GLUCOSIDASE; INHIBITION ACTIVITY; INHIBITORY ACTIVITY; ISOQUERCITRIN; KAEMPFEROL; PHYTOCHEMICAL COMPOSITION; REVERSE SHIFT; TARTARY BUCKWHEAT; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

ALCOHOLS; ANTIOXIDANTS; CALCINATION; FATTY ACIDS; FLAVONOIDS; PROCESSING; STARCH;

PHENOLS;

FAGOPYRUM TATARICUM;

EID: 84874382175     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.028     Document Type: Article

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