Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

标题
Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 11, Pages 4771-4776
出版商
American Chemical Society (ACS)
发表日期
2009-05-05
DOI
10.1021/jf900313e

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