摘要
该文总结荞麦多酚类物质的分子结构和抗自由基氧化机理,介绍荞麦多酚提取工艺,分析鉴定 方法概况,并对荞麦淀粉和荞麦蛋白独特性质进行概述。
This article summarized the molecular construction of polyphenols and the mechanism of free radical antioxidation, introduced the extraction technology and the analysis and evaluation methods of polphenols, summarized phy-chemistry character of starch and protein in buckwheat.
出处
《粮食与油脂》
2004年第9期10-13,共4页
Cereals & Oils
