Profiling of polyphenols for in-depth understanding of Tartary buckwheat sprouts: Correlation between cultivars and active components, dynamic changes and the effects of ultraviolet B stress
Tartary buckwheat sprouts have a high nutritional value and are gluten-free, and polyphenols are their main active constituents. However, information regarding the active constituents’ difference of Tartary buckwheat sprouts grown from seeds with different morphology, at different developmental stag...
Main Authors: | Wei Yang, Guangtao Qian, Yiling Chen, Tingxia Liu, Huihua Wan, Sifan Wang, Xiangxiao Meng, Weiqiang Chen, Atia-tul-Wahab, Yong Su, Yiming Zhang, Wei Du, Gangqiang Dong, Pengda Ma, Krzysztof Dziedzic, Qingfu Chen, Shilin Chen, Wei Sun |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-06-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000931 |
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