Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation

Journal of Functional Foods

Volumn 32, Issue , 2017, Pages 375-381

  Zhang, Xiao Yu ^a   Chen, Jiang ^a   Li, Xue Li ^a   Yi, Kang ^a   Ye, Yang ^a   Liu, Gang ^a   Wang, Shu Fang ^a   Hu, Hui Ling ^c   Zou, Liang ^b   Wang, Zhan Guo ^b  

^a SICHUAN NORMAL UNIVERSITY   (China)

^b CHENGDU UNIVERSITY   (China)

^c CHENGDU UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

Antioxidants ability; Microbial fermentation; Phenolic compounds; Quercetin; Rutin; Tartary buckwheat

Indexed keywords

EID: 85015401645     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.03.022     Document Type: Review

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