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

Bhinder, Seerat; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder; Kaur, Manpreet; Kumari, Supriya; Yadav, Madhav P.

期刊名称Food Chemistry
作者Bhinder, Seerat; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder; Kaur, Manpreet; Kumari, Supriya; Yadav, Madhav P.
卷第285卷
印刷ISSN0308-8146
文件大小767.17KB
发表时间2019-07
DOI10.1016/j.foodchem.2019.01.141
页码240-251

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