Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties

作者：Qian Ma, Yue Zhao, Hong-Lu Wang, Jing Li, Qinghua Yang, Licheng Gao, Toktar Murat, Baili Feng · 发表于：Journal of Cereal Science · 年份：2020 · DOI：10.1016/j.jcs.2020.103041 · 被引用次数：44 · 研究领域：Seed and Plant Biochemistry、Microbial Metabolites in Food Biotechnology、Food composition and properties