Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

Published 2019 View Full Article

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Title
Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties
Authors
Keywords
Tartary buckwheat, Phenolic compounds, Roasting, Rutin, Maillard reaction products
Journal
FOOD CHEMISTRY
Volume 285, Issue -, Pages 240-251
Publisher
Elsevier BV
Online
2019-02-01
DOI
10.1016/j.foodchem.2019.01.141

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