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	In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility
	Peng, Lian-Xin[1,2]; Wei, Li-Juan[1,3]; Yi, Qian[1,3]; Chen, Gui-Hua[1,3]; Yao, Zhen-Dong[1,3]; Yan, Zhu-Yun[2,4]; Zhao, Gang[1,3]
	2019
卷号	54期号:6页码:2209-2218
URL标识	查看原文
WOS记录号	WOS:000469360600032
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4693356
专题	成都中医药大学
作者单位	1.[1]Chengdu Univ, Coll Pharm & Biol Engn, Chengdu 610106, Sichuan, Peoples R China 2.[2]Chengdu Univ Tradit Chinese Med, Pharm Coll, Chengdu 611137, Sichuan, Peoples R China 3.[3]Minist Agr & Rural Affairs, Key Lab Coarse Cereal Proc, Chengdu 610106, Sichuan, Peoples R China 4.[4]Minist Educ, Key Lab Standardizat Chinese Herbal Med, Chengdu 611137, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Peng, Lian-Xin[1,2],Wei, Li-Juan[1,3],Yi, Qian[1,3],et al. In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility[J],2019,54(6):2209-2218.
APA	Peng, Lian-Xin[1,2].,Wei, Li-Juan[1,3].,Yi, Qian[1,3].,Chen, Gui-Hua[1,3].,Yao, Zhen-Dong[1,3].,...&Zhao, Gang[1,3].(2019).In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility.,54(6),2209-2218.
MLA	Peng, Lian-Xin[1,2],et al."In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility".54.6(2019):2209-2218.

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