Flavonoids, antioxidant activity and aroma compounds analysis from different kinds of Tartary Buckwheat Tea-Reference-Cited by-同舟云学术

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Flavonoids, antioxidant activity and aroma compounds analysis from different kinds of Tartary Buckwheat Tea

Published:2015 Issue:6 Volume:77 Page:661
ISSN:0250-474X
Container-title:Indian Journal of Pharmaceutical Sciences
language:en
Short-container-title:Indian J Pharm Sci

Author:

Zhao G,Peng LX,Zou L,Wang JB,Zhao JL,Xiang DB

Publisher

OMICS Publishing Group

Subject

Pharmaceutical Science

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review;eFood;2024-08

2. Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security;Trends in Food Science & Technology;2024-03

3. Endophytic fungi in buckwheat seeds: exploring links with flavonoid accumulation;Frontiers in Microbiology;2024-02-20

4. Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses;Plants;2023-05-12

5. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity;International Food Research Journal;2023-02-24

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