Phenolics Content in Buckwheat Flour Cover

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Phenolics Content in Buckwheat Flour

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 72 (2018): Issue 2 (June 2018)

By: Ilze Beitāne, Gita Krūmiņa-Zemture, Zanda Krūma and Ingmārs Cinkmanis

Open Access

|May 2018

Authors

Ilze Beitāne

Ilze.Beitane@llu.lv

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Gita Krūmiņa-Zemture

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ingmārs Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

DOI: https://doi.org/10.2478/prolas-2018-0012 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

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Language: English

Page range: 75 - 79

Submitted on: Nov 7, 2016

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Accepted on: Nov 8, 2017

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Published on: May 8, 2018

Published by: Latvian Academy of Sciences

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues per year

Keywords:

phenolic compounds,

DPPH′ radical scavenging activity

Related subjects:

General interest,

General mathematics

© 2018 Ilze Beitāne, Gita Krūmiņa-Zemture, Zanda Krūma, Ingmārs Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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