Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts

Published 2017 View Full Article

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Title
Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts
Authors
Keywords
Tartary buckwheat, Flavonoids, Total phenolic compounds, -, chiro, -inositol, DPPH radical-scavenging activity, α-Glucosidase inhibitory activity
Journal
FOOD CHEMISTRY
Volume 224, Issue -, Pages 124-130
Publisher
Elsevier BV
Online
2016-12-23
DOI
10.1016/j.foodchem.2016.12.059

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