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NTIS 바로가기Food science and biotechnology, v.19 no.3, 2010년, pp.711 - 716
Li, Dan (Key Laboratory of Agricultural Products Processing in Jilin Province Universities, Changchun University, School of Food Science and Technology, Jiangnan University) , Li, Xiaolei (Key Laboratory of Agricultural Products Processing in Jilin Province Universities, Changchun University) , Ding, Xiaolin (School of Food Science and Technology, Jiangnan University)
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases; however, its bioactive components are unknown. This study used high performance liquid chromatograph-yphotodiode array-mass spectroscopy (HPLC-PDA-MS) to identify the flavonoids in flavonoid-rich ...
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