Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread
Work
Year: 2010
Type: article
Cites: 26
Cited by: 136
Related to: 10
FWCI: 8.527
Citation percentile (by year/subfield): 99.99
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed