| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541888 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Three times more trans-resveratrol in grains of tartary than common buckwheat. ⺠Ten times more trans-resveratrol in leaves of common than tartary buckwheat. ⺠The lowest level of trans-resveratrol was in hulls of common buckwheat. ⺠ED for trans-resveratrol gives comparable LD as the UV/VIS detection. ⺠ED for cis-resveratrol is more sensitive than UV/VIS detection.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lenka NÄmcová, JiÅÃ Zima, JiÅÃ Barek, Dagmar Janovská,