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

Food Chemistry: X - Tập 14 - Trang 100295 - 2022
Wei Yang1, Guangtao Qian2, Yiling Chen3, Tingxia Liu1, Huihua Wan1, Sifan Wang1, Xiangxiao Meng1, Weiqiang Chen1, Atia-tul-Wahab4, Yong Su1, Yiming Zhang1, Wei Du5, Gangqiang Dong3, Pengda Ma6, Krzysztof Dziedzic7, Qingfu Chen8, Shilin Chen1, Wei Sun1
1Key Laboratory of Beijing for Identification and Safety Evaluation of Chinese Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
2Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Sciences, Northeast Forestry University, Harbin, 150040, China
3Amyway (China) Botanical R&D Centre, Wuxi 214115, China
4Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan
5Agilent Technologies (China) Co., Ltd., Beijing 100102, China
6College of Life Sciences, Northwest A&F University, Yangling 712100, China
7Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poland
8Research Center of Buckwheat Industry Technology, Guizhou Normal University, Baoshan Beilu15 116, Guiyang 550001, China

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