Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.
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DOI: 10.1016/j.foodchem.2018.07.182
Abstract: The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi on the content of rutin and total phenolic compounds (TPC), antioxidant capacity measured by ABTS test, FRAP assay and… read more here.
Keywords: roasted buckwheat; raw roasted; liquid state; state fermentation ... See more keywords