2016•Journal of Cereal ScienceRequires access

Rutin and quercetin transformation during preparation of buckwheat sourdough bread

Lea Lukšič, Giovanni Bonafaccia, Mária Timoracká, Alena Vollmannová, Janja Trček, Tina Koželj Nyambe, Valentina Melini, Rita Acquistucci, Mateja Germ, Ivan Kreft

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Key concepts: Rutin, Quercetin, Fagopyrum tataricum, Food science, Chemistry, Fermentation, Fagopyrum, Polygonaceae

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