Study on the change of flavonoid glycosides to aglycones during the process of steamed bread containing tartary buckwheat flour and antioxidant, α-glucosidase inhibitory activities evaluation in vitro — Foodgeist Research

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Study on the change of flavonoid glycosides to aglycones during the process of steamed bread containing tartary buckwheat flour and antioxidant, α-glucosidase inhibitory activities evaluation in vitro — Foodgeist Research