Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

Published 2010 View Full Article

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Title
Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 8, Pages 4883-4887
Publisher
American Chemical Society (ACS)
Online
2010-03-04
DOI
10.1021/jf9045733

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