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Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour
To inhibit the conversion of rutin to quercetin, tartary buckwheat flour was treated with superheated steam and the effects of steam temperature and treatment duration on rutin-degrading enzyme activity, flavonoids, and antioxidant activity were investigated. As treatment temperature increased, phen...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Colecção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050096 |
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