Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

Published 2018 View Full Article

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Title
Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
Authors
Keywords
Buckwheat, Fermentation, Advanced glycation end-products, Antioxidants
Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 291-297
Publisher
Elsevier BV
Online
2018-07-26
DOI
10.1016/j.foodchem.2018.07.182

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