Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

Published 2010 View Full Article

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Title
Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains
Authors
Keywords
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Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 3, Pages 711-716
Publisher
Springer Nature
Online
2010-06-24
DOI
10.1007/s10068-010-0100-4
References
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