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Details for article 100 of 113 found articles
| Title: |
Study on the change of flavonoid glycosides to aglycones during the process of steamed bread containing tartary buckwheat flour and antioxidant, α-glucosidase inhibitory activities evaluation in vitro |
| Author: |
Xiao, Yuan Yang, Cheng Xu, Huaneng Zhang, Jian Zhang, Lianfu |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 145 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 100 of 113 found articles
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