Work

Buckwheat—the source of antioxidant activity in functional foods

Year: 2002

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(01)00185-5

Authors: M Holasova, V Fiedlerova, H Smrcinova, M Orsak, J Lachman, S Vavreinova

Institutions: Food Research Institute Prague, Czech University of Life Sciences Prague

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Národní Agentura pro Zemědělský Výzkum, CHIST-ERA

OpenAlex ID: W1972543587

FWCI: 4.615

Cites: 16

Cited by: 422

Related to: 10