Comparison of rutin content and quality characteristics of tea products from common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) by different processing and brewing methods (가공 및 추출 방법에 따른 일반메밀차와 쓴메밀차의 루틴 함량 및 항산화 활성 비교)
-
- Korean Journal of Food Science and Technology
- /
- v.54 no.2
- /
- pp.185-195
- /
- 2022