Effects of processing methods on phenolic compositions, anti-oxidant activities and α-glucosidase inhibitory ability of two buckwheat varieties - Concepedia

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Effects of processing methods on phenolic compositions, anti-oxidant activities and α-glucosidase inhibitory ability of two buckwheat varieties

11

Citations

29

References

2020

Year

Shengjie Chen, Lingfeng Wu, Huilan Zhu, Linling Yao, Lu Wang

Chemical Papers

Food ChemistryFood Bioactive CompoundPhenolic CompositionsBiochemistryMedicineα-Glucosidase Inhibitory AbilityPhytochemicalBuckwheat VarietiesPharmacologyPhytochemistryPolyphenolicsOxidative Stress

References

	Year	Citations

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