Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts

作者：Peiyou Qin, Aichun Wei, Degang Zhao, Yang Yao, Xiushi Yang, Baoqing Dun, Guixing Ren

影响因子：

刊物名称：Food Chemistry

出版年份：2017

卷：224  期：  页码：124-130

文章摘要：