【序号】:1
【作者】:Mia Isabelle, Bee Lan Lee, Meng Thiam Lim, Woon-Puay Koh, Dejian Huang, Choon Nam Ong
【题名】:Antioxidant activity and profiles of common vegetables in Singapore
【期刊】Food Chemistry,
【年、卷、期、起止页码】:Volume 120, Issue 4, 15 June 2010, Pages 993-1003
【全文链接】:
【序号】:2
【作者】: Bernadetta Krkošková, Zuzana Mrázová
【题名】:Prophylactic components of buckwheat
【期刊】:Food Research International,
【年、卷、期、起止页码】:Volume 38, Issue 5, June 2005, Pages 561-568
【全文链接】:
【序号】:3
【作者】 Shizu Higasa, Shinobu Fujihara, Atsumi Hayashi, Koichi Kimoto, Yasuo Aoyagi
【题名】:Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2″-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat
【期刊】:Food Chemistry,
【年、卷、期、起止页码】Volume 125, Issue 2, 15 March 2011, Pages 607-613
【全文链接】:
【序号】:4
【作者】:Sun-Lim Kim, Sung-Kook Kim, Cheol-Ho Park
【题名】:Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable
【期刊】:Food Research International,
【年、卷、期、起止页码】:Volume 37, Issue 4, May 2004, Pages 319-327
【全文链接】:
【序号】:5
【作者】: Jiyoung Yoo, Yujeong Kim, Sang-Ho Yoo, George E. Inglett, Suyong Lee
【题名】:Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation
【期刊】:Food Chemistry,
【年、卷、期、起止页码】:Volume 132, Issue 4, 15 June 2012, Pages 2107-2111
【全文链接】: