Li Dan
Abstract
The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid. The flavonoid of tartary buckwheat with high quercetin content made a good antioxidant result in lard system. The flavonoid of tartary buckwheat with different components proved to be an excellent cooperative result in linoleic acid system.
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The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid. The flavonoid of tartary buckwheat with high quercetin content made a good antioxidant result in lard system. The flavonoid of tartary buckwheat with different components proved to be an excellent cooperative result in linoleic acid system.
Key concepts: Flavonoid, Quercetin, Chemistry, Antioxidant, Food science, Linoleic acid, Biochemistry, Fatty acid