Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content and <i>In Vitro</i> Digestion of Germinated Tartary Buckwheat

Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content and <i>In Vitro</i> Digestion of Germinated Tartary Buckwheat

Germination is an effective method for improving the nutritional value of Tartary buckwheat (TB). The effects of exogenous additive treatments (caffeic acid (CA), L-phenylalanine (L-Phe), NaCl) on germination, main active component contents and antioxidant activities before and after <i>in vit...

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Bibliographic Details
Main Authors: Wenping Peng, Nan Wang, Shunmin Wang, Junzhen Wang, Yulu Dong
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
Tartary buckwheat
caffeic acid
L-phenylalanine
NaCl
germination
<i>in vitro</i> digestion
Online Access:https://www.mdpi.com/2304-8158/11/22/3682

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