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Relationships between antioxidant compounds and antioxidant activities of tartary buckwheat during germination
Relationships of changes between major non-enzymatic antioxidant compounds and antioxidant capacities of tartary buckwheat during germination were evaluated by means of correlation analysis and principal component analysis in this paper. The changes of antioxidant compounds, including vitamin C, vit...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375229/ https://ncbi.nlm.nih.gov/pubmed/25829633 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1290-1 |
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