Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea - Concepedia

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Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea

109

Citations

27

References

2011

Year

Peiyou Qin, Li Wu, Yang Yao, Guixing Ren

Food Research International

Food ChemistryBiochemistryMedicinePhytochemicalα-Glucosidase Inhibitory ActivitiesMetabolismPharmacologyTartary Buckwheat TeaPhytochemistryPhytochemical CompositionsOxidative Stress

References

	Year	Citations

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