Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages H1111-H1119

  Zhang, Ge ^a   Xu, Zhicun ^a   Gao, Yuanyuan ^a   Huang, Xianxiao ^a   Zou, Yanping ^a   Yang, Tiankui ^a  

^a Wilmar International Limited   (China)

Author keywords

Antioxidant activity; Buckwheat; C glycosylflavones; Germination; Phenolic compounds

Indexed keywords

ANTIOXIDANT; APIGENIN; FLAVONE DERIVATIVE; FLAVONOID; GLUCOSIDE; ISOVITEXIN; ORIENTIN; PHENOL DERIVATIVE; RUTOSIDE; VITEXIN;

ANALYSIS; CHEMISTRY; DIET; FAGOPYRUM; FUNCTIONAL FOOD; GERMINATION; HUMAN; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PLANT SEED;

ANTIOXIDANTS; APIGENIN; DIET; FAGOPYRUM; FLAVONES; FLAVONOIDS; FUNCTIONAL FOOD; GERMINATION; GLUCOSIDES; HUMANS; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; RUTIN; SEEDS;

EID: 84929133337     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12830     Document Type: Article

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