Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism

Yuan, Hang; Wang, Qiang; Tan, Jianxin; Wu, Jingyu; Liang, Chenggang; Wang, Yan; Deng, Tingting; Hu, Zhiming; Liu, Changying; Ye, Xueling; Wu, Qi; Wu, Xiaoyong; Zheng, Xiaoqin; Sun, Wenjun; Fan, Yu; Jiang, Liangzhen; Peng, Lianxin; Zou, Liang; Huang, Jingwei; Wan, Yan

doi:10.1016/j.foodchem.2024.140907

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140907

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Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism

Hang Yuan,

Qiang Wang,

Jianxin Tan

et al.

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Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism

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