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Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing |
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| Authors: | Yongxiang Liu Chunzhi Cai Yiliang Yao Baojun Xu |
| Affiliation: | Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China |
| Abstract: | |
| Keywords: | thermal processing HPLC phenolic compounds antioxidant capacities common buckwheat tartary buckwheat |