Relationships between antioxidant compounds and antioxidant activities of tartary buckwheat during germination

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2458-2463

  Zhou, Xiaoli ^a   Hao, Tingfeng ^a   Zhou, Yiming ^a   Tang, Wen ^a   Xiao, Ying ^a   Meng, Xiaoxiao ^a   Fang, Xiang ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Germination; Principal component analysis; Tartary buckwheat

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; CROPS; CULTIVATION; FLAVONOIDS; FREE RADICALS; OXYGEN;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; CORRELATION ANALYSIS; FREE RADICALS SCAVENGING; GERMINATION; NON-ENZYMATIC ANTIOXIDANTS; TARTARY BUCKWHEAT;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84925838898     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1290-1     Document Type: Article

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