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Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

✍ Scribed by Dan Li; Xiaolei Li; Xiaolin Ding

Publisher: The Korean Society of Food Science and Technology
Year: 2010
Tongue: English
Weight: 557 KB
Volume: 19
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-010-0100-4

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