Rutin and quercetin transformation during preparation of buckwheat sourdough bread

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 71-76

  Lukšič, Lea ^a   Bonafaccia, Giovanni ^b   Timoracka, Maria ^c   Vollmannova, Alena ^c   Trček, Janja ^d   Nyambe, Tina Koželj ^d   Melini, Valentina ^b   Acquistucci, Rita ^b   Germ, Mateja ^a   Kreft, Ivan ^e  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b CRA NUT   (Italy)

^c SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

^d UNIVERSITY OF MARIBOR   (Slovenia)

^e SLOVENIAN FORESTRY INSTITUTE   (Slovenia)

Author keywords

Common buckwheat (Fagopyrum esculentum); Quercetin; Rutin; Tartary buckwheat (Fagopyrum tataricum)

Indexed keywords

EID: 84959365535     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.02.011     Document Type: Article

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