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Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Tartary buckwheat (Fagopyrum esculentum) is widely used in the food industry due to its functionality, which is related to its high rutin content. However, rutin is easily converted into quercetin by an endogenous enzyme during processing, resulting in a bitter taste. In this study, rutin-enriched T...

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Detalles Bibliográficos
Autores principales:	Jin, Hye-Rin, Yu, Jin, Choi, Soo-Jin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022688/ https://www.ncbi.nlm.nih.gov/pubmed/31861857 http://dx.doi.org/10.3390/foods9010008

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