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Advances in the Development of Functional Foods from Buckwheat

✍ Scribed by Li, Si-quan; Zhang, Q. Howard

Book ID
120003584
Publisher
Taylor and Francis Group
Year
2001
Tongue
English
Weight
150 KB
Volume
41
Category
Article
ISSN
1040-8398

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Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim