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Phenolics Content in Buckwheat Flour Cover

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
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
Accepted on: Nov 8, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
buckwheat,
phenolic compounds,
flavonoids,
DPPH′ radical scavenging activity
Related subjects:
General interest,
Mathematics,
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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