Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract

Industrial Crops and Products

Volumn 49, Issue , 2013, Pages 312-317

  Wang, Lijun ^a   Yang, Xiushi ^a,b   Qin, Peiyou ^a   Shan, Fang ^c   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b SHANXI UNIVERSITY   (China)

^c Shanxi Academy of Agricultural Sciences   (China)

Author keywords

Anti acne; Antibacterial; Antioxidant; Flavonoids; Tartary buckwheat bran

Indexed keywords

ANTI-ACNE; ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL; ANTIBACTERIAL PROPERTIES; ANTIBACTERIAL SUBSTANCE; MINIMUM INHIBITION CONCENTRATIONS; TARTARY BUCKWHEAT;

ALCOHOLS; ANTIOXIDANTS; FATTY ACIDS;

FLAVONOIDS;

ANTIOXIDANT; CHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); COVER CROP; MICROBIAL COMMUNITY; PLANT COMMUNITY;

BACTERIA (MICROORGANISMS); FAGOPYRUM; FAGOPYRUM TATARICUM; PROPIONIBACTERIUM; STAPHYLOCOCCUS;

EID: 84879285694     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.04.039     Document Type: Article

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