Phenolics Content in Buckwheat Flour
The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound concentration and DPPH′ radical scavenging activity of four buckwheat (raw, roasted, white and dark) flour samples obtained from the Latvian mar...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-06-01
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| Series: | Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/prolas-2018-0012 |