Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water.

食品科技研究所Hsu, C. K.C. K.HsuChiang, B. H.B. H.ChiangChen, Y. S.Y. S.ChenYang, J. H.J. H.YangChiang B.-H.2009-12-092018-06-292009-12-092018-06-292008-08https://www.scopus.com/record/display.uri?eid=2-s2.0-38049072725&origin=resultslist&sort=plf-f&cite=2-s2.0-38049072725&src=s&imp=t&sid=15454fa811e1a6319ae5918ed47e06d4&sot=cite&sdt=a&sl=0742511 bytesapplication/pdfen-USImproving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water.journal article10.1016/j.foodchem.2007.11.0282-s2.0-38049072725http://ntur.lib.ntu.edu.tw/bitstream/246246/173985/1/2008_Improving-the-antioxidant-activity-of-buckwheat-(Fagopyrum-tataricm-Gaertn)-sprout-with-trace-element-water.pdf