Comment on sinkovič et al. isotope fingerprints of common and tartary buckwheat grains and milling fractions:a preliminary study. foods 2022, 11,

HIGHLIGHTS

• who: Micha Horacek and Andrew Cannavan from the (UNIVERSITY) have published the Article: Comment on Sinkoviu010d et al. Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions:A Preliminary Study. Foods 2022, 11,, in the Journal: Foods 2022, 2626 of 31/05/2022

SUMMARY

The authors describe, for some of their samples, different sub-samples that they compare with the whole grain, i.e., hulls, semolina and light flour. From the description, it is unclear whether the hulls are removed from the whole grain before milling (and before processing for isotope . . .

 



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