HIGHLIGHTS
- who: Simeng Wang and collaborators from the College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China have published the Article: Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein, in the Journal: Foods 2022, 11, 1373 Foods 2022, 11, x FOR PEER REVIEW of 12/04/2022
- what: The analysis showed that microwave treatment could enhance the activity of the endogenous protease of Tartary buckwheat during germination, increase the free amino and carboxyl groups, and enhance the ion interaction, leading to a significant increase in the . . .
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