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NTIS 바로가기Food chemistry, v.335, 2021년, pp.127653 -
Huda, Md. Nurul (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences) , Lu, Shuai (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences) , Jahan, Tanzim (Department of Biological Science, Faculty of Science, King Abdulaziz University) , Ding, Mengqi (Department of Crop Science, College of Agriculture & Life Sciences, Chungnam National University) , Jha, Rintu (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences) , Zhang, Kaixuan (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences) , Zhang, Wei (College of Food Science and Technology, Hebei Agricultural University) , Georgiev, Milen I. (Laboratory of Metabolomics, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences) , Park, Sang Un (Department of Crop Science, College of Agriculture & Life Sciences, Chungnam National University) , Zhou, Meiliang
Abstract Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial phytochemicals that provide significant health benefits. It is cultivated and adapted in diverse ecological zones all over the world. Recently its popularity is expanding as a nutrient-rich healthy food ...
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