Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (<i>Fagopyrum esculentum</i>)

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (<i>Fagopyrum esculentum</i>)

Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckw...

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Bibliographic Details
Main Authors: Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
buckwheat
germination
starch
protein hydrolysis
lipids
anti-nutritional factors
Online Access:https://www.mdpi.com/2304-8158/12/10/2047

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